Settler's tomato catsup

Ingredients

Directions

Pick the ripest fruit, break them up, and strew a good handful of slat among them, let them stand by for a day and a night, boil them with black pepper, cloves, allspice, a red pepper, and a little onion, or eschalot; when the tomatoes are reduced to pulp, let them be poured out to cool in an earthen pan. When the tomatoes are cold put them through a coarse sived and bottle them for use. The coarser parts may be put with the spice into a jar, and vinegar poured over them.

They will make a good sauce for cold meat, or seasoning for soups and stews. Fasten down your bottles with paper dipped in white of egg, which will exclude the air.

When I make Tomato catsup myself, I allow a table spoonful of strong vinegar to every quart of juice, but most persons make it without vinegar. Origin: The Canadian Settler's Guide, written in 1855 Shared by: Sharon Stevens

Submitted By SHARON STEVENS On 03-28-95