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Jane E. Hassler cookbook, June 1857
Page 94
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the fire; pour the hot syrup over the fruit and seal. If, after the fruit is taken from the fire a reddish liquor oozes from it, drain this off before adding the clear syrup. Put in glass jars. Peaches and pears should be peeled for brandying. Plums should be pricked and watched carefully for fear of bursting. {From Aunt Etta. Cold Catchup. Chop fine 1/2 peck of ripe tomatoes. 2 roots of grated horseraddish. 2 red peppers without the seeds. 1 teacup of black and white mustard seed 1 teacup of salt, 1 teacup of nasturtions, 1 teacup of white sugar 2 teaspoons of black pepper 1 teaspoonful powdered cloves 1 teaspoonful of mace, 2 " " powdered cinnamon 1 qt. vinegar, 2 or three celery stocks.
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the fire; pour the hot syrup over the fruit and seal. If, after the fruit is taken from the fire a reddish liquor oozes from it, drain this off before adding the clear syrup. Put in glass jars. Peaches and pears should be peeled for brandying. Plums should be pricked and watched carefully for fear of bursting. {From Aunt Etta. Cold Catchup. Chop fine 1/2 peck of ripe tomatoes. 2 roots of grated horseraddish. 2 red peppers without the seeds. 1 teacup of black and white mustard seed 1 teacup of salt, 1 teacup of nasturtions, 1 teacup of white sugar 2 teaspoons of black pepper 1 teaspoonful powdered cloves 1 teaspoonful of mace, 2 " " powdered cinnamon 1 qt. vinegar, 2 or three celery stocks.
Szathmary Culinary Manuscripts and Cookbooks
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