Tomato Ketchup

Ingredients

• the tomatoes need to be thoroughly ripe, but sound
• one pint of vinegar
• one ounce of shalots
• also of garlic sliced
• salt
• pepper
• the juice of half a lemon

Method

1. 1

   Wipe the tomatoes carefully, bake until tender, skin, and rub through a coarse sieve.

2. 2

   For each pound of pulp, add vinegar, shallots, garlic, salt, and pepper.

3. 3

   Boil until garlic and shallots are soft, rub through the sieve again, add lemon juice, and boil until it thickens to a cream consistency.

4. 4

   Bottle and keep airtight.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 32. The excerpt below is the record exactly as published.

Tomato Ketchup The tomatoes need to be thoroughly ripe, but sound. Wipe them carefully in a clean cloth, then place them in the oven, and bake until quite tender ; then take them out, and skin them, and rub through a coarse sieve. Allow to every pound of pulp one pint of vinegar (white vinegar for choice), one ounce of shalots, also of garlic sliced, salt, and pepper. Boil all up together until the garlic and shalot are soft. Rub again through the sieve, and add the juice of half a lemon

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