Tomato Catchup
Ingredients
- 1 bushel of ripe tomatoes
- 2 quarts of best vinegar
- 1 cup of salt
- 2 pounds of brown sugar
- 1/2 ounce of cayenne pepper
- 3 ounces of powdered allspice
- 3 ounces of mace
- 2 ounces of powdered cinnamon
- 3 ounces of celery-seed
Instructions
Boil tomatoes, skins and all, and, when soft, strain through a colander. Be sure that it is a colander, and not a sieve, for reasons to be given. Add to this pulp vinegar, salt, brown sugar, cayenne pepper, allspice, mace, cinnamon, celery-seed. Mix spices and sugar well together, and stir into the tomato; add the vinegar, and stir thoroughly. Now strain the whole through a sieve. A good deal of rather thick pulp will not go through. Pour all that runs through into a large kettle, and let it boil slowly till reduced one-half. Put the thick pulp into a smaller kettle, and boil twenty minutes.
Use as a pickle with cold meats or with boiled fish. A teacupful will flavor a soup. In the old family rule from which this is taken, a pint of brandy is added ten minutes before the catchup is done; but it is not necessary, though an improvement. Bottle, and keep in a cool, dark place. It keeps for years.
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Source
The Easiest Way in Housekeeping and Cooking (1903)