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 1906 COOKBOOK >  PICKLES >  Cold Catsup >

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PICKLES

COLD CATSUP
 
 
 Take 1/2 peck of tomatoes, peal, cut fine, and pour off the juice. Add 1 teacupful of grated horseradish, 1 cup of ground mustard seed, 1 cup of nasturtium seed cut fine, 1 tablespoonful of celery seed, 1/2 cup of salt, pepper to taste, and 1/2 gallon of vinegar. Put it in a jug or bottle, and it is ready for use. Peal the tomatoes cold, and do not put anything warm about it.

Sister Alice Trimmer, York, Pa.
 
 

 

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