Tomato Catsup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Set the tomatoes to boil in a porcelain-lined pot, and, after half an hour, press them through a sieve, to remove all the seeds and skin. Then return the liquid obtained to the pot, and let it redu...
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Ingredients
- 4 Pecks of Ripe Tomatoes
- 2 Quarts of Vinegar
- ¼ Pound of Salt
- ½ Pound of Sugar
- ½ Ounce of Black Pepper
- ½ Ounce of Allspice
- An Ounce of Mustard
- An Ounce of Ginger, Ground
- ⅓ Ounce of Cloves, Ground
- ⅛ Ounce of Garlic, Minced Very Fine
- A Good Dash of Cayenne
- ½ Pint of Alcohol
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