Tomato Catsup (No. 2)
From Temperance cook book, 1887
Serves 20
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 Temperance cook book (1887) by Mary G. Smith, page 32. The excerpt below is the record exactly as published.
TOMATO CATSUP. (No. 2.) Boil tomatoes thoroughly, strain them, and to two gallons to- matoes, add six tablespoonfuls of salt, two tablespoonfuls of cap- sicum, one and one-half black pepper, three tablespoonfuls of mustard, two tablespoonfuls of powdered cinnamon, one quart of best vinegar
Cook this with the app: pantry check, scaling, and the assistant.