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Uncooked Tomato Catsup
From The Toronto Cook Book, 1915
Serves 8
This catsup retains the taste of fresh tomatoes.
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 172. The excerpt below is the record exactly as published.
Uncooked Tomato Catsup Take one peck ripe tomatoes and grate them over a coarse grater; strain through a wire sieve; put the juice in a cheese- cloth bag and let drip. Take the pulp and thin with one pint vinegar; take a little salt, pepper, allspice and cloves to taste, also a little garlic
Cook this with the app: pantry check, scaling, and the assistant.