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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 83
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Tomato Catsup Mrs. Case. take 1 peck of ripe Tomatoes and slice them into a kettle and add the following - to wit 1 quart Vinegar, 4 tablespoons Mustard, 2 of salt 12 Onions, 2 oz Garlic, 4 drachms Cayenne pepper 6 oz Horse radish, 2 of Mustard seed, 2 of Celery seed. Boil the above 1/2 hour and strain thro a coarse seive - boil again for the space of 1/3 hour with the addition of 1 pt Vinegar - Bottle while hot. Mrs Swains Do take 1 Bush. Tomatoes - 1 pt Cider vinegar 1 large teacup Salt - 3/4 oz ground Cloves - 1 1/2 of ground Allspice - 1/2 of Cayenne pepper - 2 of Cinnamon - 5 small Onions
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Tomato Catsup Mrs. Case. take 1 peck of ripe Tomatoes and slice them into a kettle and add the following - to wit 1 quart Vinegar, 4 tablespoons Mustard, 2 of salt 12 Onions, 2 oz Garlic, 4 drachms Cayenne pepper 6 oz Horse radish, 2 of Mustard seed, 2 of Celery seed. Boil the above 1/2 hour and strain thro a coarse seive - boil again for the space of 1/3 hour with the addition of 1 pt Vinegar - Bottle while hot. Mrs Swains Do take 1 Bush. Tomatoes - 1 pt Cider vinegar 1 large teacup Salt - 3/4 oz ground Cloves - 1 1/2 of ground Allspice - 1/2 of Cayenne pepper - 2 of Cinnamon - 5 small Onions
Szathmary Culinary Manuscripts and Cookbooks
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