Tomato Ketchup

Ingredients

• one quart of juice
• one tablespoon cinnamon
• one tablespoon black pepper
• one-half tablespoon cayenne
• one tablespoon ground mustard
• one-quarter cup salt
• two onions chopped fine
• Boil ripe tomatoes one hour
• boil half an hour longer

Method

1. 1

   Boil ripe tomatoes one hour; strain through a sieve.

2. 2

   To one quart of juice add one tablespoon cinnamon, one tablespoon black pepper, one-half tablespoon cayenne, one tablespoon ground mustard, one-quarter cup salt, two onions chopped fine.

3. 3

   Boil three hours.

4. 4

   Then to each quart of juice add one pint cider vinegar and boil half an hour longer.

5. 5

   Bottle hot.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 113. The excerpt below is the record exactly as published.

TOMATO KETCHUP. Boil ripe tomatoes one hour ; strain through a sieve. To one quart of juice add one tablespoon cinnamon, one tablespoon black pepper, one-half tablespoon cayenne, one table- spoon ground mustard, one-quarter cup salt, two onions chopped fine. Boil three hours. Then to each quart of juice add one pint cider vinegar and boil half an hour longer

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