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Jenny Patterson cookbook, May 24, 1880
Page 81
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Tomato Catsup M. [Rund?] 1 pk. tomatoes well stewed as for dinner then add 5 table spoonfuls whole cloves 2 doz. allspice 2 large fresh red pepers. 1 and a half onions the spices whole. the pepers & onions chopped fine one quart vinegar having been added the whole must be boiled and allowed to cool before bottling. Wash for the Complexion 2 gal. strong soap-soda add one pint pure alcohol and a quarter of an ounce of rosemary. Another grated horse-radish and sweet milk. fit to use in seven or eight hours: 1/2 lb. Castile soap sliced down into a [pewter?] jar, pour on it two quarts of alcohol, place in a vessel of water at such a heat as will boil the spirits.
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Tomato Catsup M. [Rund?] 1 pk. tomatoes well stewed as for dinner then add 5 table spoonfuls whole cloves 2 doz. allspice 2 large fresh red pepers. 1 and a half onions the spices whole. the pepers & onions chopped fine one quart vinegar having been added the whole must be boiled and allowed to cool before bottling. Wash for the Complexion 2 gal. strong soap-soda add one pint pure alcohol and a quarter of an ounce of rosemary. Another grated horse-radish and sweet milk. fit to use in seven or eight hours: 1/2 lb. Castile soap sliced down into a [pewter?] jar, pour on it two quarts of alcohol, place in a vessel of water at such a heat as will boil the spirits.
Szathmary Culinary Manuscripts and Cookbooks
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