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Jane E. Hassler cookbook, June 1857
Page 33
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Ketchup One gallon of pure juices of the tomato separated from the seed and skin by rubbing them through a sive, add one quart of vinegar, two tablespoons of salt, two of pepper, one of mustard, one or two pods of red pepper, boil very rapidly I still sweeten with sugar according to taste, the recipe does not call for sugar
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Ketchup One gallon of pure juices of the tomato separated from the seed and skin by rubbing them through a sive, add one quart of vinegar, two tablespoons of salt, two of pepper, one of mustard, one or two pods of red pepper, boil very rapidly I still sweeten with sugar according to taste, the recipe does not call for sugar
Szathmary Culinary Manuscripts and Cookbooks
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