Tomato Ketchup (2)

Ingredients

• Ripe tomatoes
• a pint of vinegar
• a dessertspoonful of sliced garlic
• a small spoonful of salt
• and white pepper

Method

1. 1

   Take a number of ripe tomatoes; place in a jar; cover and bake till tender.

2. 2

   Strain and work through a sieve, and add the above ingredients.

3. 3

   Pour into a stewpan and boil until the ingredients are perfectly soft.

4. 4

   Work through a sieve a second time, and to every pound squeeze the juice of three lemons.

5. 5

   Boil again until of the thickness of cream.

6. 6

   Set aside to get cold.

7. 7

   Bottle, cork and seal, and keep in a dry, dark place.

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 (2)—-Ingedients—Ripe tomatoes, to every lb. of juice add a pint of vinegar, a dessertspoonful of sliced garlic, a small spoonful of salt and white pepper

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