Catsup, Old Fashioned
Yield: 1 Serving 
 
 
Tomatoes 
Salt 
Cloves 
Allspice 
Pepper 
Mace 
Garlic 
Whole mustard seed 
 
The best catsup is made from tomatoes. The vegetables should be 
squeezed up in the hand, salt put to them, and set by for 24 
hours. After being passed through a sieve, cloves, allspice, 
pepper, mace, garlic, and whole mustard seed should be added. It 
should be boiled down one third, and bottled after it is cool. No 
liquid is necessary, as the tomatoes are very juicy. A good deal 
of salt and spice is necessary to keep the catsup well. It is 
delicious with roast meat; and a cupful adds much to the richness 
of soup and chowder. The garlic should be taken out before it is 
boiled. 
 
 
 
 
 
(ID: 79460) Mirror: rec.food.recipes: Wed, Feb 5, 2003


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