Tomato Catsup

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Slit a peck of tomatoes, and boil them in an earthenware or enamelled pan, till the juice is extracted and the pulp dissolved.
  2. Then strain first through a colander and then through a hair sieve.
  3. Stir to this a tablespoonful each of black pepper, pounded cloves, and celery seed (tie these up in muslin,) and 3oz. of mustard, together with 1oz. of salt and powdered mace.
  4. Boil this for five hours, stirring it now and again, at the first, but continually for the last hour.
  5. Pour it into a stoneware jar and leave it in the cellar on a stone floor for twelve or fourteen hours; then take out the celery seed, bottle, seal, and store in a cool dark place.
Original Text
Tomato Catsup.—Slit a peck of tomatoes, and boil them in an earthenware or enamelled pan, till the juice is extracted and the pulp dissolved. Then strain first through a colander and then through a hair sieve. Stir to this a tablespoonful each of black pepper, pounded cloves, and celery seed (tie these up in muslin,) and 3oz. of mustard, together with 1oz. each of salt and powdered mace. Boil this for five hours, stirring it now and again, at the first, but continually for the last hour. Pour it into a stoneware jar and leave it in the cellar on a stone floor for twelve or fourteen hours; then take out the celery seed, bottle, seal, and store in a cool dark place.
Notes
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