Tomato Catsup
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 7 ingredients
- 1 tablespoonful ginger
- 2 tablespoonfuls cloves
- 1 tablespoonful black pepper
- 2 tablespoonfuls grated horseradish
- 2 tablespoonfuls salt
- 2/3 gallon vinegar
- three pounds sugar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- 1 gallon pulp of tomatoes 1 tablespoonful ginger.
- 2 tablespoonfuls cloves.
- 1 tablespoonful black pepper.
- 2 tablespoonfuls grated horseradish.
- 2 tablespoonfuls salt.
- 2/3 gallon vinegar.
- Boil all well together, then add three pounds sugar, and boil awhile.--Mrs.
- M.
- S.
- C.
Plating
Cookware for this recipe
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Saucepan
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Grater