Apple Catsup

Original Recipe

Peel and quarter a dozen sound, tart apples; stew them until soft in as little water as possible, then pass them through a sieve. To a quart of the sifted apple, add a teacupful of sugar, one teaspoonful of pepper, one of cloves, one of mustard, two of cinnamon, and two medium-sized onions, chopped very fine. Stir all together, adding a tablespoonful of salt and a pint of vinegar. Place over the fire and boil one hour, and bottle while hot; seal very tight. It should be about as thick as tomato catsup, so that it will just run from the bottle.

Ingredients

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  • 1 dozen sound
  • 1 sieve
  • 1 quart of the sifted apple
  • 1 teacupful of sugar
  • 1 teaspoonful of pepper
  • 1 of cloves
  • 1 of mustard
  • 2 of cinnamon
  • 1 tablespoonful of salt and a pint of vinegar
  • 1 hour

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Required Gear

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Fine Mesh Strainer

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Instructions

  1. 1

    Peel and quarter a dozen sound, tart apples; stew them until soft in as little water as possible, then pass them through a sieve.

  2. 2

    To a quart of the sifted apple, add a teacupful of sugar, one teaspoonful of pepper, one of cloves, one of mustard, two of cinnamon, and two medium-sized onions, chopped _very_ fine.

  3. 3

    Stir all together, adding a tablespoonful of salt and a pint of vinegar.

  4. 4

    Place over the fire and boil one hour, and bottle while hot; seal very tight.

  5. 5

    It should be about as thick as tomato catsup, so that it will just run from the bottle.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)