Sunday, February 22, 2015

Homemade Tomato Catsup (1872)

  • 2 gallons tomatoes
  • 1 quart cider vinegar
  • 7 tbspns salt
  • 2 1/2 tbspns black pepper
  • 1 1/2 tbspns cayenne pepper
  • 1 1/2 tbspns allspice
  • 1 tbspn whole cloves
  • 3 heaping tbspns dry mustard
Skin the tomatoes, boil and strain them.  Combine the other ingredients with the tomatoes and cook over a slow heat for 4 hours.  Cool slightly, place in jars, and cover tightly to store.

(Origin - "Sumptuous Dining in Gaslight San Francisco" by FRances de  Talavera Berger and John Parks Custis, 1985.)  

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