Tomato Ketchup

Ingredients

• 1 pk. of solid tomatoes
• % oz. whole cloves
• 1 oz allspice
• a doz. small bird peppers crushed
• 7 bay leaves
• 3 tablespoons whole mustard
• 6 in. stick cinnamon broken
• 1 oz. ginger root, pounded fine
• five large finely chopped onions
• 7 cloves of garlic, sliced
• 1 pt. of vinegar
• 4 level tablespoons salt
• 1 level teaspoon white pepper
• % teaspoon cayenne

Method

1. 1

   Select solid tomatoes, wash, cut in halves, and put in a porcelain lined kettle.

2. 2

   Add whole cloves, allspice, crushed bird peppers, bay leaves, whole mustard, broken cinnamon, pounded ginger root, chopped onions, and sliced garlic.

3. 3

   Simmer gently for 30 minutes and pass through a sieve.

4. 4

   Return to fire, cook quickly until thick, add vinegar, and cook for 15 minutes longer.

5. 5

   Add salt, white pepper, and cayenne.

6. 6

   Wash and scald beer bottles and fill with hot ketchup.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 87. The excerpt below is the record exactly as published.

TOMATO KETCHUP— Mrs. J. Sheehy. Select 1 pk. of solid tomatoes, wash thoroughly, cut in halves and put in porcelain lined kettle. Add % oz. whole cloves, 1 oz allspice, a doz. small bird peppers crushed, 7 bay leaves, 3 tablespoons whole mus- tard, 6 in. stick cinnamon broken, 1 oz. ginger root, pounded fine, five large finely chopped onions, 7 cloves of garlic, sliced. Simmer gently for % of an hour and pass through sieve. Return to fire and cook quick- PICKLES, CATSUPS, ETC. ]89 ly until very thick, add 1 pt. of vinegar and cook 15 min. longer. Then add 4 level tablespoons salt, 1 level teaspoon white pepper, % teaspoon cayenne

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