Tomato Ketchup

Ingredients

• some tomatoes
• a jar
• a pint of chili vinegar
• an ounce of shallots
• half an ounce of garlic
• a quarter of an ounce of salt
• a quarter of an ounce of fine white pepper

Method

1. 1

   Bake tomatoes in a jar until tender, strain and rub through a sieve.

2. 2

   For every pound of juice, add chili vinegar, shallots, garlic, salt, and fine white pepper.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 125. The excerpt below is the record exactly as published.

Tomato Ketchup. — Bake some tomatoes in a jar till tender, strain and rub them through a sieve. To every pound of juice add a pint of chili vinegar, an ounce of shallots, half an ounce of garlic (sliced), quarter of an ounce of salt, and a quarter of an ounce of fine white pepper

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