Tomato Ketchup

Name: Tomato Ketchup
Ingredients: One-half bushel of tomatoes; eight tablespoonfuls of salt; four even teaspoonfuls of red pepper; six of allspice; six of cloves; four quarts of good cider vinegar

From High-Street cook book, 1885

Bottle tight; does not need sealing.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 31. The excerpt below is the record exactly as published.

Tomato Ketchup. One-half bushel of tomatoes, stew them in just sufficient water to keep from burning; then strain; add to this eighl tablespoonfuls <>f salt, four even tea spoonful of red pepper, six of allspice, six of cloves, and four quarts of good cider vinegar

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