Fine Tomata Catchup
Take a large quantity of tomatas, and scald and peel them. Press them through a fine hair-sieve, and boil the pulp in either a porcelain or a bell-metal preserv
Ingredients
- a large quantity of tomatas
- salt (a tea-spoonful for every two quarts)
- powdered ginger, nutmeg, mace, and cloves (in equal proportions)
- cayenne (a small tea-spoonful for every two quarts)
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