Tomato Ketchup

Ingredients

• one generous peck of ripe tomatoes
• one quart of strong vinegar
• one pint of sugar
• three tablespoonfuls of salt
• one tablespoonful of whole allspice
• a level teaspoonful of cayenne
• one tablespoonful of whole cloves
• one tablespoonful of mustard seed
• two onions
• one teaspoonful of white pepper
• two blades of mace
• two sticks of cinnamon

Method

1. 1

   Wash the tomatoes, cut them into small pieces, and put them in the preserving-kettle.

2. 2

   Pare and slice the onions, and add them to the tomatoes.

3. 3

   Cook slowly for one hour.

4. 4

   Rub the cooked vegetables through a sieve, return to the preserving-kettle, add the other ingredients, and cook for four hours, stirring frequently; then strain.

5. 5

   Fill heated wide-mouthed bottles with the ketchup, cork tightly, and seal.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 450. The excerpt below is the record exactly as published.

Tomato Ketchup. For five quarts of ketchup use one generous peck of ripe tomatoes, one quart of strong vinegar, one pint of sugar, three table-spoonfuls of salt, one table-spoonful of whole allspice, a level teaspoonful of cayenne, one table-spoonful of whole cloves, one table-spoonful of mustard seed, two onions, one teaspoonful of white pepper, two blades of mace, and two sticks of cinnamon

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