Tomato Catsup (Sauce piquante a la Tomate)

Ingredients

• Put in a kettle two quarts of tomato pulp
• one onion (cut fine)
• two tablespoons salt
• three tablespoons brown sugar
• add two tablespoons mustard
• one tablespoon all-spice
• half teaspoon tobasco sauce
• one tablespoon pepper
• one tablespoon cinnamon
• one tablespoon ground cloves
• half teaspoon cayenne pepper
• one grated nutmeg
• one pint good vinegar

Method

1. 1

   Put in a kettle two quarts of tomato pulp, one onion (cut fine), two tablespoons salt, and three tablespoons brown sugar.

2. 2

   Boil till quite thick — from thirty minutes to an hour.

3. 3

   Strain it all but the seeds through a sieve, put it back in the kettle and add two tablespoons mustard, one tablespoon all-spice, half teaspoon tobasco sauce, one tablespoon pepper, one tablespoon cinnamon, one tablespoon ground cloves, half teaspoon cayenne pepper, one grated nutmeg, one pint good vinegar.

4. 4

   Boil until quite thick — about one hour — be careful not to burn.

5. 5

   Must be sealed while very hot.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 625. The excerpt below is the record exactly as published.

Tomato Catsup ( Sauce piquante a la Tomate ) Put in a kettle two quarts of tomato pulp, one onion (cut fine), two tablespoons salt, and three tablespoons brown sugar. Boil till quite thick — from thirty minutes to an hour. Take from the fire and strain it all but the seeds through a sieve, put it back in the kettle on the stove and add two tablespoons mustard, one tablespoon all-spice, half teaspoon tobasco sauce, one tablespoon pepper, one tablespoon cinnamon, one tablespoon ground cloves, half teaspoon cayenne pepper, one grated nutmeg, one pint good vinegar

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