|
See also listings on page 2 of cold sauce under KETCHUP
CATSUP, TOMATO CATSUPS (1904)
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
RIPE TOMATO CATSUP
Mrs. John W. Fox
1 peck ripe tomatoes,
4 onions,
1 quart cider vinegar,
3 green peppers, or 1 spoon of cayenne,
3 cups brown sugar,
4 pieces of ginger or 2 tablespoons ground ginger,
3 tablespoons salt,
2 tablespoons black pepper ,
2 tablespoons made mustard,
2 tablespoons cloves,
2 tablespoons celery seed,
2 tablespoons cinnamon,
2 tablespoons allspice,
2 tablespoons white mustard seed.
Prepare the tomatoes and cut up with the onions and boil in their own liquid till tender.
Let them cool, then strain through colander and add spices, sugar, and vinegar and let them boil 2 1/2 hours or till very thick.
Bottle and seal while hot.
TOMATO CATSUP
1/2 bushel of tomatoes,
1/2 pound of salt,
2 pounds of brown sugar,
1 ounce of allspice,
1/2 ounce of cayenne pepper,
6 large onions,
1 quart of vinegar,
2 nutmegs added when the mixture is done.
Boil till thick.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
|
