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.)