Tomato Ketchup
- Tomatoes
- 1 ounce of salt
- 1 ounce of powdered mace
- 1/2 ounce of powdered cloves
- 1 teaspoonful of ground black pepper
- Cayenne pepper
- 8 tablespoonful of ground mustard
- 1 pint of the best cider vinegar
Take a peck of large, ripe tomatoes. Having cut a slit in each, place them in a large preserving-kettle, and boil them half an hour. Then take them out, and press and strain the pulp through a hair-sieve. Put it back into the kettle, and add an ounce of salt, an ounce of powdered mace, half an ounce of powdered cloves, a teaspoonful of ground black pepper, the same of Cayenne pepper and eight tablespoonful of ground mustard. Mix the seasoning with the tomato pulps, and let it boil slowly during four hours; then take it out of the kettle, and let it stand until next day in an uncovered dish. When cold, stir into it one pint of the best cider vinegar. Put it in clean bottles, and seal the corks.
Submitted by Oct 19, 2009
15 min 30 min 45 min
15 min 30 min 45 min