Wine Catsup
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 37. The excerpt below is the record exactly as published.
WINE CATSUP: MRS. STEVENSON. Salt down four green tomatoes over night, press and strain through a flannel bag; to one quart juice take one-fourth ounce mace, one-fourth ounce cloves, one-fourth ounce allspice and one-eighth ounce cay- enne pepper. To one gallon juice take one quart claret, maderia or sherry
Cook this with the app: pantry check, scaling, and the assistant.