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New England cookbook, 1825-1870
Page 68
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Tomato Catsup To 1/2 Bushel of skinned tomatoes add 1 Quart of Vinegar - 1 Pound of Salt. 4 oz of Black Pepper - 2 oz of Cayenne Pepper 4 oz of Allspice. 1 oz of Cloves six good [sliced?] Onions. 2 Pounds of Brown Sugar Boil this mixture for 3 hours constantly stirring it to keep it from burning, when cool strain and bottle for use. Many persons omit the vinegar if the fruit is very ripe. Joseph J Van [illegible] Sept 16th 1869
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Tomato Catsup To 1/2 Bushel of skinned tomatoes add 1 Quart of Vinegar - 1 Pound of Salt. 4 oz of Black Pepper - 2 oz of Cayenne Pepper 4 oz of Allspice. 1 oz of Cloves six good [sliced?] Onions. 2 Pounds of Brown Sugar Boil this mixture for 3 hours constantly stirring it to keep it from burning, when cool strain and bottle for use. Many persons omit the vinegar if the fruit is very ripe. Joseph J Van [illegible] Sept 16th 1869
Szathmary Culinary Manuscripts and Cookbooks
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