Tomato Catsup.
A dish that gets its character from tomatoes and cider vinegar.
Ingredients
US
Metric
- 10 quarts of tomatoes
- 1 quart of cider vinegar
- 1 pound of brown sugar
- 1/4 pound of salt
- 1 ounce of pepper corns
- 1 ounce of whole allspice
- 1/2 ounce of whole cloves
- 1/2 ounce of whole ginger
- 8 ounces of ground mustard
- 3 small red peppers
- 3 cloves of garlic
Steps
- Cut the tomatoes up and put them on the fire, in the preserving kettle. Add the garlic, and cook until the tomatoes are tender,—about forty-five minutes after they begin to boil. Rub them through a sieve fine enough to keep back the seeds. Put the strained mixture on the fire, in the preserving kettle. Add the sugar, salt, and pepper. Tie the whole spice and red peppers in a piece of muslin, and put them with the other ingredients. Mix the mustard smoothly with cold water, and stir into the mixture. Simmer the catsup for an hour and a half; then put up in bottles.
- The catsup must be stirred often to prevent burning.
Nutrition (estimated, per serving)
| Calories | 198 |
|---|---|
| Protein | 5.4 g |
| Fat | 4.4 g |
| Carbs | 36.1 g |
| Fiber | 5.1 g |
| Sodium | 2021 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States