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Miss Collins recipe collection manuscript, 19th century?
Page 29l
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Tomato Catsup Slice the tomatoes, put a layer into a jar, sprinkle salt over it, and lay in another layer; do this till the jar is full; stir them mow and then for three days, and let the jar stand in a warm place then let them remain for twelve days without being stirred, and a thick scum having gathered over them, squeeze the juice from the tomatos, to every pint of the liquor add a few blades of mace, twelve black peppercorns, and the same of allspice, a piece of ginger bruised, and eight cloves. Simmer it for twenty minutes, pour it out, and when cold, bottle it with the spices equally divided. (Mrs. Dalgairns)
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Tomato Catsup Slice the tomatoes, put a layer into a jar, sprinkle salt over it, and lay in another layer; do this till the jar is full; stir them mow and then for three days, and let the jar stand in a warm place then let them remain for twelve days without being stirred, and a thick scum having gathered over them, squeeze the juice from the tomatos, to every pint of the liquor add a few blades of mace, twelve black peppercorns, and the same of allspice, a piece of ginger bruised, and eight cloves. Simmer it for twenty minutes, pour it out, and when cold, bottle it with the spices equally divided. (Mrs. Dalgairns)
Szathmary Culinary Manuscripts and Cookbooks
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