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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 28
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28 Tomato Catsup Wash, wipe + slice the tomatoes; put them in an earthen vessel with a teacup of salt to a gallon of the pulp. Let them remain 10 or 12 hours + then scald them in a brass kettle, run them while hot through a sieve, add to each gallon of juice half a gallon of vinegar. boil it until as thick as you wish half an hour before taking it from the fire add half an ounce of cloves, allspice, pepper, cinnamon, each, a quarter of an ounce of nutmeg, do not let it remain longer in the kettle than is necessary as it will green very soon. VanKluck
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28 Tomato Catsup Wash, wipe + slice the tomatoes; put them in an earthen vessel with a teacup of salt to a gallon of the pulp. Let them remain 10 or 12 hours + then scald them in a brass kettle, run them while hot through a sieve, add to each gallon of juice half a gallon of vinegar. boil it until as thick as you wish half an hour before taking it from the fire add half an ounce of cloves, allspice, pepper, cinnamon, each, a quarter of an ounce of nutmeg, do not let it remain longer in the kettle than is necessary as it will green very soon. VanKluck
Szathmary Culinary Manuscripts and Cookbooks
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