How Tomata Catchup
Take a peck of large ripe to-matas. Having cut a slit in each, put them into a large preserving-kettle, and boil them half an hour. Then take them out, and press and strain the pulp through a hair...
Keywords
- cookbook
- cooking
- recipes
- food
- cookery
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at chestofbooks.com.
Cooking tools:
- Fine-mesh sieve
- Pot
- Stove
- Paring knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
- Glass bottle
- Cork
Ingredients
- A peck of large ripe to-matas
- An ounce of salt
- An ounce of powdered mace
- Half an ounce of powdered cloves
- A small tea-spoonful of ground black pepper
- The same of cayenne pepper
- Eight table-spoonfuls of ground mustard
- One pint of the best cider vinegar
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Tomato Catsup No. 2 from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Tomato Catsup No. 3 from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Bottled Tomatas, or Tomata Catsup from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Ketchup
betterliving4all.com
Tomato Catsup. Recipe for Making a Small Quantity from La Cuisine Creole by Lafcadio Hearn
app.ckbk.com
Ripe Tomato Chutney from The Times Cookery Book by Katie Stewart
app.ckbk.com
Tomato Ketchup | Oregonian Recipes
recipes.oregonlive.com
How to Make the Best Yellow Tomato Ketchup: A Delicious…
recipes.li