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See also listings on page 1 of cold sauce under CATSUP
TOMATO KETCHUP
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."
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