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Jane E. Hassler cookbook, June 1857
Page 12
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Excellent Tomato Catsup Wash and cut in half 1 bushel ripe tomatoes, salt and let stand in oven or back of stove over night, then press and strain them through a hair sieve. Add to this pulp 2 tablespoonsful of Sugar, 3 of ground black and 1 of red pepper, 4 of ground mace, 2 of cloves 8 of mustard and 2 oz of celery seed. Mix thoroughly with 1 qt cider vinegar and let all boil slowly 4 or 6 hours and when cold, bottle and seal for use. Cold Catsup Take 1/2 peck ripe tomatoes, 3 green and 1 red pepper, 3 stocks of celery or 1/2 cup of celery seed, 2 nasturtion stems, chop up all fine, add 2 tablespoonsful of salt, 1 of black pepper 1/2 cup of white and 1/2 cup of black mustard seed 1 1/2 pints of cider vinegar. Mix and pack in stone jars.
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Excellent Tomato Catsup Wash and cut in half 1 bushel ripe tomatoes, salt and let stand in oven or back of stove over night, then press and strain them through a hair sieve. Add to this pulp 2 tablespoonsful of Sugar, 3 of ground black and 1 of red pepper, 4 of ground mace, 2 of cloves 8 of mustard and 2 oz of celery seed. Mix thoroughly with 1 qt cider vinegar and let all boil slowly 4 or 6 hours and when cold, bottle and seal for use. Cold Catsup Take 1/2 peck ripe tomatoes, 3 green and 1 red pepper, 3 stocks of celery or 1/2 cup of celery seed, 2 nasturtion stems, chop up all fine, add 2 tablespoonsful of salt, 1 of black pepper 1/2 cup of white and 1/2 cup of black mustard seed 1 1/2 pints of cider vinegar. Mix and pack in stone jars.
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