RECIPE SECTION - Over 10,000 Recipes


You are here > Home

RECIPESSauces, Salsas, etc.Cold Sauces pg 2 >  Ketchup, Tomato (1801)


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


See also listings on page 1 of cold sauce under CATSUP


Mrs. Samuel Whitehorne, Sugar House Book, 1801, Collection of the Newport Historical Society.

"Get them quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.

Stir them to prevent burning.

While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger and pepper to taste.

Boil over a slow fire till quite thick, stir all the time.

Bottle when cold.

One hundred tomatoes will make four or five bottles and keep good for two or three years."


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.