Tomato Catsup. No. 2

Original Recipe

Cook one gallon of choice ripe tomatoes; strain them, and cook again until they become quite thick. About fifteen minutes before taking up put into them a small level teaspoonful of cayenne pepper, one tablespoonful of mustard seed, half a tablespoonful of whole cloves, one tablespoonful of whole allspice, all tied in a thin muslin bag. At the same time, add one heaping tablespoonful of sugar, and one teacupful of best vinegar and salt to suit the taste. Seal up air-tight, either in bottles or jugs. This is a valuable Southern recipe.

Ingredients

grocery
  • 1 gallon of choice ripe tomatoes
  • 1 small level teaspoonful of cayenne pepper
  • 1 tablespoonful of mustard seed
  • 1 tablespoonful of whole cloves
  • 1 tablespoonful of whole allspice
  • 1 thin muslin bag
  • 1 heaping tablespoonful of sugar
  • 1 teacupful of best vinegar and salt to suit the taste
  • 1 valuable southern recipe

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Instructions

  1. 1

    Cook one gallon of choice ripe tomatoes; strain them, and cook again until they become quite thick.

  2. 2

    About fifteen minutes before taking up put into them a small level teaspoonful of cayenne pepper, one tablespoonful of mustard seed, half a tablespoonful of whole cloves, one tablespoonful of whole allspice, all tied in a thin muslin bag.

  3. 3

    At the same time, add one heaping tablespoonful of sugar, and one teacupful of best vinegar and salt to suit the taste.

  4. 4

    Seal up air-tight, either in bottles or jugs.

  5. 5

    This is a valuable Southern recipe.

Sources & Citations

Sources included so you can explore further.

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