Tomato Ketchup (Alternate Recipe)

Ingredients

• one peck of ripe tomatoes
• one pint of vinegar
• half a cupful of salt
• half an ounce of ground clove
• one ounce of ground allspice
• half a teaspoonful of cayenne
• one teaspoonful of black pepper

Method

1. 1

   Wash the tomatoes and cut them in slices.

2. 2

   Put them on the fire in the preserving-kettle and simmer for half an hour; then rub through a sieve.

3. 3

   Put the strained tomato into the kettle, add the other ingredients, and boil gently for eight hours, stirring often.

4. 4

   Bottle while hot.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 450. The excerpt below is the record exactly as published.

one peck of ripe tomatoes, one pint of vinegar, half a cupful of salt, half an ounce of ground clove, one ounce of ground allspice, half a teaspoonful of cayenne, and one teaspoonful of black pepper

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