Tomato Catsup No. 2

Name: Tomato Catsup No. 2
Ingredients: two quarts of ripe tomatoes; three ounces of cloves; two of black pepper; two nutmegs; a very little cayenne-pepper; a little salt; a pint of the best cider-vinegar

From The universal cookery book, 1887

Bottle and seal tightly, keep in a cool place.

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 45. The excerpt below is the record exactly as published.

omato Catsup. No. 2. “Take ripe tomatoes, and scald them just suffi- cient to allow you to take off the skin ; then let them stand for a day covered with salt ; strain them thor- oughly to remove the seeds ; then to every two quarts add three ounces of cloves, two of black pep- per, two nutmegs, and a very little cayenne-pepper, with a little salt. Boil the liquor for half an hour, then let it cool and settle ; add a pint of the best cider-vinegar

Cook this with the app: pantry check, scaling, and the assistant.