Green Tomato Catsup

Original Recipe

One peck of green tomatoes and two large onions sliced. Place them in layers, sprinkling salt between; let them stand twenty-four hours and then drain them. Add a quarter of a pound of mustard seed, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two tablespoonfuls black pepper, two teaspoonfuls celery seed, a quarter of a pound of brown sugar. Put all in preserving-pan, cover with vinegar and boil two hours; then strain through a sieve and bottle for use.

Ingredients

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  • 1 peck of green tomatoes and two large onions sliced
  • 4 hours and then drain them
  • 1 quarter of a pound of mustard seed
  • 1 ounce allspice
  • 1 ounce cloves
  • 1 ounce ground mustard
  • 1 ounce ground ginger
  • 2 tablespoonfuls black pepper
  • 2 teaspoonfuls celery seed
  • 1 quarter of a pound of brown sugar
  • 2 hours
  • 1 sieve and bottle for use

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Required Gear

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Fine Mesh Strainer

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Instructions

  1. 1

    One peck of green tomatoes and two large onions sliced.

  2. 2

    Place them in layers, sprinkling salt between; let them stand twenty-four hours and then drain them.

  3. 3

    Add a quarter of a pound of mustard seed, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two tablespoonfuls black pepper, two teaspoonfuls celery seed, a quarter of a pound of brown sugar.

  4. 4

    Put all in preserving-pan, cover with vinegar and boil two hours; then strain through a sieve and bottle for use.

Sources & Citations

Sources included so you can explore further.

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