Tomato Ketchup

Ingredients

• Put 12 sliced tomatoes
• 2 chopped onions
• 1 pint malt vinegar
• 3 tablespoonsful sugar
• 1 tablespoonful Al Cooking Salt
• 2 teaspoonsful each of cloves
• cinnamon
• allspice
• grated nutmeg
• 4 a teaspoonful cayenne pepper

Method

1. 1

   Put sliced tomatoes into a stew pan with chopped onions, malt vinegar, sugar, Al Cooking Salt, cloves, cinnamon, allspice, grated nutmeg, and cayenne pepper.

2. 2

   Stew slowly for 2.5 hours until thick.

3. 3

   Strain, bottle and sterilise as for fruit.

Nutrition per serving

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 5. The excerpt below is the record exactly as published.

TOMATO KETCHUP Put 12 sliced tomatoes into a stew pan with 2 chopped onions, 1 pint malt vinegar, 3 tablespoonsful sugar, 1 table- PALMER, MANN & Co, spoonful Al Cooking Salt, 2 teaspoonsful each of cloves, cinnamon, allspice, grated nutmeg and 4 a teaspoonful cayenne pepper. Stew slowly for 2$ hours until ae Strain, bottle and sterilise as for ruit. Recipe No. 60 CHEESE SLICES Sift together 6 oz. flour, 1 level teaspoon- ful Al Cooking Salt, 1 level teaspoonful mustard, 2 or 3 shakes cayenne. Rub in 2 oz. cooking fat. Add 14 oz. medium oatmeal, 14 oz. grated cheese. Mix toa firm paste with reconstituted egg. Roll into an oblong +4 inch thick. Spread half with 2 oz. grated cheese, 1 table- spoonful dried egg, seasoning and cayenne mixed to a thick paste with about 12 tablespoonsful of milk. Fold the second half of paste over and press down. Glaze with egg. Sprinkle with cheese. Cut into fingers. Bake for 15 minutes in a hot oven (400°F.). Recipe No. 6] OATMEAL SCONES © Sift together 6 oz. flour, 4 teaspoonful salt, 14 teaspoonsful bi-carbonate of soda. Add 6 oz. medium oatmeal. Rub in 1} oz. cooking fat. Mix to a soft dough with 1 egg and milk and water. Roll out about # inch thick. Cut into circles. Brush with milk. Bake at 420°F. for about 20 minutes. Recipe No.62 BATTER COATING FOR FRIED FISH Sift together 3 oz. flour, } teaspoonful salt, 1 level tablespoonful dried egg, and one level tablespoonful milk. Mix to a thick batter with about 6 table- spoonsful cold milk and water. ~ Beat well and leave to stand. Before using add $ oz. melted cooking fat. Dip small fish fillets into the batter and fry in a little smoking hot fat. Turn the fish frequently to ensure even browning. Let Dee MAKERS OF REASONABLE RECIPES Recipe No. 63 PEANUT PASTRY FOR SAVOURY PIES AND PASTRIES Sift together 6 oz. self-raising flour, 1 teaspoonful Al Cooking Salt and 1 tablespoonful household milk. Rub in 4 OZ. pea-nut butter. Mix to a soft dough with about } pint cold milk and water. Knead lightly and roll out as required. Bake in a hot oven (420°F.). Recipe No. 64 CURRIED VEGETABLES Cook ? lb. of mixed diced turnip, carrot, celery, onion, cauliflower. Drain. Add Boz, of cold diced potato and 2 oz. cooked haricot beans. Lightly fry a chopped onion in 1 oz. dripping. Add 4 oz. of flour and 2-3 teaspoonsful curry powder. Cook for 5 minutes. Season and mix in 4 pint vegetable liquor. Stir until boiling. Add vegetables. Heat through gently for 20 minutes. Serve with boiled macaroni or mashed potato. Recipe No. 65 OATMEAL PORRIDGE Sprinkle 2 0z,medium oatmeal and 1 good tablespoonful Al Cooking Slt

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