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Jenny Patterson cookbook, May 24, 1880
Page 80
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Tomato Catsup. Pour boiling water on the tomatoes, let them stand until you can rub off the skin, then cover them with salt and let them stand twenty-four hours. Then strain them, and to two quarts put three ounces of cloves; two ounces of pepper, two nutmegs. Boil half an hour then add a pint of wine. Tomato Catsup 1 gal. Tomatoes add 1/2 gal. sharp vinegar 1 spoonful sharp pepper black 2 pods red pepper. 9 spoonful mustard 1/2 " alspice 4 " " salt 1 onion
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Tomato Catsup. Pour boiling water on the tomatoes, let them stand until you can rub off the skin, then cover them with salt and let them stand twenty-four hours. Then strain them, and to two quarts put three ounces of cloves; two ounces of pepper, two nutmegs. Boil half an hour then add a pint of wine. Tomato Catsup 1 gal. Tomatoes add 1/2 gal. sharp vinegar 1 spoonful sharp pepper black 2 pods red pepper. 9 spoonful mustard 1/2 " alspice 4 " " salt 1 onion
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