Recipes > Sauces & Spreads > Ketchups > Tomato Catsup

Tomato Catsup

As a condiment to be served with meats, oysters, fish, baked beans, and other foods high in protein, catsup finds considerable use. This relish, which is also called catchup and ketchup, may be made from both vegetables and fruits, but that made from tomatoes seems to be the most desirable to the majority.


  • 1/2 bushel ripe tomatoes
  • 1/2 cup salt
  • 1 pound brown sugar
  • 2 quarts vinegar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 2 tablespoons celery salt
  • 2 teaspoons ground cloves


Remove the skins from the tomatoes by blanching and cut out the stem ends. Then slice the tomatoes, put them into a preserving kettle over the fire, cook them until they are soft, and force them through a sieve to remove the seeds. Return the pulp to the preserving kettle, add the salt, sugar, vinegar, and spices, and cook the mixture until it is reduced at least half in quantity. Pour into sterilized bottles, seal, cool, and store.


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Woman's Institute Library of Cookery, Volume 5.

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