Tomato Ketchup
Ingredients
- 1 peck tomatoes
- 1 tablespoon red pepper
- 1 tablespoon black pepper
- 1 teaspoon whole cloves
- 1 tablespoon ground allspice
- 1 teaspoon ground mace
- 2 tablespoon mustard seed
- 2 tablespoon celery seed
- 4 tablespoon salt
- 1 quart vinegar
Directions
- Cut up the tomatoes and boil until quite soft.
- Then strain through a sieve until nothing remains but skin and seeds.
- To this liquid add the spices, vinegar, etc, and boil until quite thick.
- Bottle while hot, and if tightly corked will keep for two years without sealing.
Other Information
Author: Marion a Karcher
Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1893-01-01)
Category: Sauce
Ingredients: tomato, red pepper, black pepper, clove, allspice, mace, mustard seed, celery seed, salt, vinegar
Equipment: measuring cups, measuring spoons, knife, pan, sieve
See Also
Mrs R's Cold Catsup
Author: Clemmie W McCloud
Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1891-01-01)
Category: Sauce
Ingredients: tomato, salt, mustard seed, nasturtium, onion, black pepper, red pepper, celery, clove, mace, cinnamon, sugar, vinegar
Equipment: knife, measuring cups, measuring spoons
Chili Sauce IV
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Sauce
Ingredients: tomato, clove, ginger, nutmeg, red pepper, cinnamon, onion, hot pepper, brown sugar, celery seed, mustard seed, vinegar, salt, bay leaf
Equipment: measuring cups, measuring spoons, knife, pot, stove, jar
Grandma Slifer's Ketchup Sauce
Author: Mary Beatty
Source: Quantity Recipes for Quality Foods (1893-01-01)
Category: Sauce
Ingredients: tomato, salt, black pepper, clove, allspice, red pepper, onion, vinegar
Equipment: measuring cups, measuring spoons
Mrs P's Cold Catsup
Author: Sarah Crowe
Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1891-01-01)
Category: Sauce
Ingredients: tomato, green pepper, horseradish, mustard seed, brown sugar, salt, clove, allspice, cinnamon, celery seed, nasturtium, vinegar
Equipment: measuring cups, measuring spoons, knife
Bread And Butter Pickles
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
Ingredients: cucumber, green pepper, onion, red pepper, salt, sugar, tumeric, mustard seed, clove, celery seed, vinegar
Equipment: measuring cups, measuring spoons, knife, strainer, pot, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove