Tomato Ketchup (1)

Ingredients

• 1 peck of tomatoes
• 1 tablespoonful of salt
• mace
• black pepper
• cloves, powdered
• one of celery seed
• a teaspoonful of cayenne
• ½ lb. tin of mustard

Method

1. 1

   Make a small incision in each tomato, put into an enamelled saucepan, and boil until perfectly soft, and the pulp dissolved; work through a cullender, then through a hair sieve.

2. 2

   Place upon the stove adding the remaining ingredients (the celery seed must be confined in a muslin bag), and boil six hours.

3. 3

   Stir occasionally for the first five hours and all the last hour.

4. 4

   Pour into a stone jar; allow to stand from twelve to fourteen hours in a cool place.

5. 5

   When perfectly cool add a pint of strong vinegar.

6. 6

   Remove the celery seed; bottle, cork, and seal.

7. 7

   Exclude from the light.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 73. The excerpt below is the record exactly as published.

Tomato Ketchup (1)—Ingredients—To 1 peck of tomatoes allow 1 tablespoonful of salt, mace, black pepper cloves, powdered, and one of celery seed ; a teaspoonful of cayenne, ¥% lb. tin of mustard

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