Tomato Catsup, No. 3

Ingredients

• half bushel of ripe tomatoes
• two tablespoonfuls of salt
• half ounce each of ground cloves
• half ounce each of cinnamon
• half ounce each of black pepper
• three pounds of sugar
• one quart of apple vinegar

Method

1. 1

   Wash, mash and boil until tender, with two tablespoonfuls of salt, half bushel of ripe tomatoes; let them cool, then rub through a sieve; return to the fire and boil until thick; then add half ounce each of ground cloves, cinnamon and black pepper, three pounds of sugar and one quart of apple vinegar; let boil for fifteen minutes, bottle and seal.

2. 2

   Using ground spice in the catsup will make it dark.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 26. The excerpt below is the record exactly as published.

two tablespoonfuls of salt. Boil until tender ; let cool and strain through a sieve. Take half gallon of the thin juice, add two pounds of sugar, one teaspoonful each of whole cloves and black pepper, six blades of mace, two or three pieces of cinnamon and a root or two of ginger. Let this boil until it is well flavored with the spices, then strain, mix with the other juice and boil until thick. Add one quart of apple vinegar, boil fifteen minutes, bottle and seal. 62 THE NEW ANNIE DENNIS COOK BOOK Tomato Catsup, No. 3 Wash, mash and boil until tender, with two table- spoonfuls of salt, half bushel of ripe tomatoes ; let them cool, then rub throug^h a sieve; return to the fire and boil until thick ; then add half ounce each of ground cloves, cinnamon and black pepper, three pounds of sugar and one quart of apple vinegar

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