Saturday, October 15, 2011

Old Ketchup Recipe


This recipe comes from The American Woman's Cook Book by Ruth Berolzheimer (Garden City Publishing Co., 1943).

Ketchup Recipe

1 peck ripe tomatoes
1 pint vinegar
2 Tbsp salt
2 tsp pepper
1 clove garlic, crushed
1 tsp ground allspice
1 tsp ground cloves

This is a recipe used in the kitchen of General Washington.
Wash the tomatoes and force them through a wire sieve, then strain through a jelly bag. The liquid is not used in the catchup, but may be used as tomato juice. Thin the pulp with the vinegar. Season with salt, pepper, garlic, allspice and cloves. Pour into sterilized bottles and seal. This catchup retains the taste of the fresh tomatoes and is an excellent flavoring for soups and sauces. Makes about 4 quarts.

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