Variation L (Tomato Catsup)

Ingredients

• 2 doz. ripe tomatoes
• 9 onions
• 6 apples
• 1/2 gal. vinegar
• 1/2 lb. raisins
• salt to taste
• 1 lb. sugar
• 1 cup mustard
• 1 tablespoon of cayenne pepper

Method

1. 1

   Boil tomatoes, onions, apples, mixed spices, vinegar, raisins, and salt.

2. 2

   Strain and add sugar, mustard, and cayenne pepper.

3. 3

   Boil for 30 minutes and bottle.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 347. The excerpt below is the record exactly as published.

1 lb. sugar to each pt. of the mixture, and boil until thick, — Mrs. A. L. Lan- sing, Flossmore, 111. STRAWBERRY, RASPBERRY AND BLACKBERRY PRE- SERVES.— Pick and prepare the berries, put a lb. of sugar to a lb. of fruit. Let stand with sugar sprinkled over 4 hrs. Boil J^ hr., slowly. — Mrs. E. L. Matthews, Chicago Heights, 111. PRESERVE STRAWBERRIES WITHOUT COOKING.— After the berries are picked over put them into a stone jar, or granite kettle, and mash with a potato masher, add % lb. sugar to 1 lb. berries, and stir well, until sugar has dissolved, let stand over night, and put into sealers in the morning. This will keep for a year. — Mrs. L. E. Mason, Oak Glen, 111. BORDEAUX SAUCE RECIPE.— 4 qts. of chopped cabbage; 2 qts. of green tomatoes, sliced, 1 doz. large onions, sliced, J^ oz. of tumeric, ^ oz. of ground cloves, J^ oz. of white pepper, % of mustard seed, 2 tablespoons salt, 1% cups of sugar, lJ/2 qts. of cider vinegar. Boil slowly for 40 minutes. — Mrs. Mary Law- rence, Chicago Ridge, 111. CRAB^PLE CATSUP.— Quartered and cored, 3 lbs. crab- apples, boil with about 1 cup of water, and rub through a colander; then add 1^ lbs. sugar, 1 qt. vinegar, 1 teaspoon salt; spice to taste, and boil till thick. — Mrs. C. A. Armstrong, Oaklawn, 111. CRANBERRY CATSUP.— Boil ripe cranberries until the juice is extracted from the pulp, strain and add 1 pt. of vinegar, 2 lbs. brown sugar, 1 teaspoon each of cayenne pepper, black pepper, allspice, cloves and cinnamon; boil until thick enough to run freely from the bottle when cold. Put into jars piping hot, and cork tightly. — Mrs. D. E. Remley, Willow Springs, 111. CUCUMBER CATSUP.— Grate 50 fair-sized cucumbers; let them stand in a colander with salt, and drain, all night. Add, not quite a peck of onions, grated, and add the vinegar, and can, leav- ing >^-inch of vinegar on top. It can be made with or without horseradish. — ^Mrs. C. C. Armstrong, Oaklawn, 111. CURRANT CATSUP.— Cover wiih vinegar 2 qts. red currants and 2 qts. sugar; add 1 tablespoon cinnamen, J/2 tablespoon cloves, 508 ^.-..,.>.-,o, PRESER\.-..^ AND PICKLING 3^ taik^sspooa ail<;pirr, ^ tiMp*^r>rm cacf^enne. Boil slowly 40 min- -Mrs. D, £. Renlcy, Willow ^pri&g^s. 111. GOOSEBERRY CATSUP.— Boil 8 lbs. ripe gv,u^c..crrie^ and 4 lbs. sugar for 3 or 4 hrs, in 1 pL good vinegar, l^cn add '2 oz. cokIi «i ctoviB and cmnamon, and boil a little more; pour through a siere, amd hotdc — ^Mrs. Gias. Kramer, Sutton, IlL GRAPE CATSUP.— Bool 5 lbs. grapes and press them through a rolafwW; Add 2^2 lbs. sagar, 1 pt. vinegar, 1 tablespoon each of doves, jUspiigy aamamam, salt and black or cayenne pepper. BoU tai titick, and can.— Mrs. £. D. Bkiae, Bdraomt, m. TOMATO CATSUP. — Drain I cup of juice irotm 1 can of to- acnd add 1 cup of good vin^ar; place on the stove till it Ae JHiiliag poM^ tbcB: add a iazsc tablespoon of brown cool k is ready to use. — ^Mrs. M, E. Holmes, Homewood, IlL VARIATION L— BolL 2 doz. ripe tomatoes, 9 onions, 6 api»lrs, 54 fi^ mixed spices, ^ gaL vinegar, ^ lb. raisins, and salt to taifcc; l}i ivs. Stxain and add 1 lb. hsamrm. saexr, 1 cup mustard, ^ssoHvi^ aad 1 tablespoon of cayeane pcfpcr

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