FINE RED CATSUP.
Reading edition
Ripe Tomatoes 1 bu.
Red Pepper, ground ½ teaspoonful
Mustard, ground 1 tablespoonful
Salt 3 ”
Sugar 1 lb.
Vinegar 3 pts.
Allspice, whole 1 tablespoonful
Cloves, whole 1 ”
Black Pepper, whole 1 ”
Wash and quarter the tomatoes. Place in a porcelain-lined kettle. Let them boil in their own liquor until soft, about one hour on a brisk fire. Strain through a fine sieve to exclude the seeds. Add red pepper, mustard, salt, sugar and vinegar. Place the black pepper, cloves and allspice in a small muslin bag, then put it into the juice. Boil for four hours, stirring occasionally to prevent burning. Let cool, and bottle.