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New England cookbook, 1825-1870
Page 63
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Tomatoe Catsup Slice the tomatoes, Put them in layers in a deep earthen pan sprinkling every layer with salt. let them stand in this state for twelve hours then put them over the fire in a preserving kettle and simmer them untill quite soft. Pour them into a thin linen bag and squeze the juice from them season the liquor to your taste with grated horse radish a little garlic some mace and a few cloves boil it well with these ingredients when cold bottle it for use
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Tomatoe Catsup Slice the tomatoes, Put them in layers in a deep earthen pan sprinkling every layer with salt. let them stand in this state for twelve hours then put them over the fire in a preserving kettle and simmer them untill quite soft. Pour them into a thin linen bag and squeze the juice from them season the liquor to your taste with grated horse radish a little garlic some mace and a few cloves boil it well with these ingredients when cold bottle it for use
Szathmary Culinary Manuscripts and Cookbooks
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