Antique Recipe: Tomato Catsup
The original recipe (below) from The Rumford Complete Cookbook (1908) did not call for any sugar! We felt it definitely needed some sugar. With the addition of 1/2 cup of brown sugar this catsup was delicious. We also left out the salt. It has a consistency similar to applesauce. The recipe, with the changes we made, is below the original.
Original
Tomato Catsup
4 quarts sliced tomatoes
8 green peppers
4 tbs salt
1 quart vinegar
2 tbs white pepper
3 tbs mustard
1 tbs allspice
Cook the tomatoes and peppers in the salt and vinegar till tender. Rub through a sieve, passing through all the pulp possible; add the spices and seasonings, and boil all slowly for three hours. Bottle and seal when cold.
As we made it:
4 quarts sliced tomatoes (skins removed)
8 green peppers (roasted skins removed)
32 oz vinegar
2 tbs veggie pepper
3 tbs mustard
1 tbs allspice
1/2 tsp each onion and garlic powder
1 tsp molasses
3tbs tomato paste
1/2 cup brown sugar
Cut an "X" into the top of each tomato to make them easier to peel.
Boil 30 seconds, let cool, and peel.
Then core and seed the tomatoes.
Slice the green peppers, remove the white ribs (according to my grandfather they are bitter), and broil the green peppers 2-3 minutes.
When cool, remove the skins.
Place in pot with vinegar and seasonings
Bring to a boil and simmer for three hours.
Puree.
Let cool and use on fries, burgers, and more.
Comments
Post a Comment