Tomato Catsup. Recipe for Making a Small Quantity from La Cuisine Creole by Lafcadio Hearn
Take a gallon of ripe tomatoes, skin them by pouring boiling water over them; let them get cold and put them in a stew pan with four tablespoonfuls of salt, and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- boiling water
- salt
- ground black pepper
- ground allspice
- ground mustard
- red pepper
- tomatoes
- vinegar
- catsup
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