Grrape Catsup. — Boil and strain five pounds grapes through a col-
ander, add to the juice one pint vinegar, two and a half pounds sugar,
one tablespoon each ground cinnamon, cloves, allspice, pepper and
half tablespoon salt. Boil again until a little thick, bottle and seal.
Lemon Catsup. — One pound and a quarter of salt, quarter of a
pound of ground mustard, one ounce each of mace, nutmeg, cayenne
and allspice, one gallon of cider vinegar, eight or nine garlic cloves,
fifteen large lemons ; slice the lemons, add the other ingredients, let
simmer from twenty to thirty minutes, place in a covered jar, stir
every day for seven or eight weeks, strain, bottle, cork and seal.
Liver Catsup. — Rub a very fresh beef liver thoroughly with
rolled salt and place it in a vessel that will not crush it ; turn and
rub thoroughly for ten days, then mince into small dice and boil in
a gallon of w^ater closely covered until reduced to three quarts ;
strain through a sieve and let settle till next day ; add one ounce
each ginger and allspice and two ounces whole black pepper, and
boil slowly until reduced to three pints. When cold bottle and
keep well corked.
■ Oyster Catsup. — Procure oysters very fresh and open sufficient
to fill pint measure ; save the liquor and scald the oysters in it with
one pint good cider, strain the oysters and put them in a mortar
with a tablespoon salt, one drachm cayenne, and two drachms
pounded mace ; pound the whole until reduced to a pulp, then add
to it the liauor in which they were scalded ; boil it again five min-
utes, and skim well ; rub the whole through a sieve and when cold,
bottle and cork closely. The corks should be sealed.
CATSUPS AND SAUCES. Ill
Pepper Catmp—^Take four dozen large red pepper-poda, three
quarts vinegar, three tablespoons grated horse-radish, nve onions
and one clove garlic. Boil until soft, and str^'in through a sieve.
Then add two tablespoons each of black pepper✪ Pepper Catsup, allspice, mace,
cloves and salt. Boil again ten minutes ; then bottle. Some add
one quart tomatoes and one cup sugar.
Hum Catsup. — To three pounds fruit take one and three-fourths
pounds sugar, one tablespoon each cloves, cinnamon and pepper,
and a very little salt; scald and put plums through the sieve ; tnen
add sugar and spices and boil to right consistency. Some add a
gill of vinegar.
Tomato Catsup, — Stew and strain four quarts unnared, sliced
tomatoes, add two tablespoons each salt, mustard and black pepper
and quarter tablespoon cavenne, more or less as liked, cup of brown
sugar and pint vinegar. Boil to the consistency of cream, watching
carefully to prevent burning, then set on back of stove and add half
a tablespoon each of cinnamon and cloves and a pint of currant jel-
ly✪ Tomato Catsup, mixing thoroughlv ; can or bottle while hot. Horse-radish feot-
tles or any small, wide-mouthed bottles are best for this purpose ;
seal with corks and dip in sealing wax. This will keep two years.
Page 89 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Grape Catsup. — Boil and strain five pounds grapes through a colander, add to the juice one pint vinegar, two and a half pounds sugar, one tablespoon each ground cinnamon, cloves, allspice, pepper and half tablespoon salt. Boil again until a little thick, bottle and seal.
Lemon Catsup. — One pound and a quarter of salt, quarter of a pound of ground mustard, one ounce each of mace, nutmeg, cayenne and allspice, one gallon of cider vinegar, eight or nine garlic cloves, fifteen large lemons ; slice the lemons, add the other ingredients, let simmer from twenty to thirty minutes, place in a covered jar, stir every day for seven or eight weeks, strain, bottle, cork and seal.
Liver Catsup. — Rub a very fresh beef liver thoroughly with rolled salt and place it in a vessel that will not crush it ; turn and rub thoroughly for ten days, then mince into small dice and boil in a gallon of water closely covered until reduced to three quarts ; strain through a sieve and let settle till next day ; add one ounce each ginger and allspice and two ounces whole black pepper, and boil slowly until reduced to three pints. When cold bottle and keep well corked.
■ Oyster Catsup. — Procure oysters very fresh and open sufficient to fill pint measure ; save the liquor and scald the oysters in it with one pint good cider, strain the oysters and put them in a mortar with a tablespoon salt, one drachm cayenne, and two drachms pounded mace ; pound the whole until reduced to a pulp, then add to it the liquor in which they were scalded ; boil it again five minutes, and skim well ; rub the whole through a sieve and when cold, bottle and cork closely. The corks should be sealed.
Pepper Catsup— Take four dozen large red pepper-poda, three quarts vinegar, three tablespoons grated horse-radish, nve onions and one clove garlic. Boil until soft, and strain through a sieve. Then add two tablespoons each of black pepper, allspice, mace, cloves and salt. Boil again ten minutes ; then bottle. Some add one quart tomatoes and one cup sugar.
Plum Catsup. — To three pounds fruit take one and three-fourths pounds sugar, one tablespoon each cloves, cinnamon and pepper, and a very little salt; scald and put plums through the sieve ; tnen add sugar and spices and boil to right consistency. Some add a gill of vinegar.
Tomato Catsup, — Stew and strain four quarts unpared, sliced tomatoes, add two tablespoons each salt, mustard and black pepper and quarter tablespoon cayenne, more or less as liked, cup of brown sugar and pint vinegar. Boil to the consistency of cream, watching carefully to prevent burning, then set on back of stove and add half a tablespoon each of cinnamon and cloves and a pint of currant jelly, mixing thoroughlv ; can or bottle while hot. Horse-radish bottles or any small, wide-mouthed bottles are best for this purpose ; seal with corks and dip in sealing wax. This will keep two years.
Records on this page
Pepper CatsupGrape CatsupLemon CatsupLiver CatsupOyster CatsupTomato Catsup