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Tomato Catsup (No. 3)
From The complete cook book, 1900
Serves 8
Keep in a dry place.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 141. The excerpt below is the record exactly as published.
TOMATO CATSUP (No. 3). Take enough ripe tomatoes to fill a jar, put them in a moderate oven, and bak6 them until they are thor- oughly soft ; then strain them through a coarse cloth or sieve, and to every pint of juice put a pint of vinegar, half an ounce of garlic sliced, quarter of an ounce of salt, and the same of white pepper finely ground
Cook this with the app: pantry check, scaling, and the assistant.