Tomato Catsup
a peck of ripe tomatoes
1 qt. vinegar
1 lb brown sugar
1 ounce cloves,
1 tablespoon salt
red pepper to taste
1/2 ounce whole black pepper
1 tablespoon ground mustard
2 ounces of each of allspice, mace, and celery
1 large onion
Tomato Catsup Select a peck of ripe tomatoes, and remove skins, cut into pieces and boil until soft, then strain. Add 1 qt. vinegar, 1 lb brown sugar. 1 ounce cloves, 1 tablespoon salt, red pepper to taste, 1/2 ounce whole black pepper, 1 tablespoon ground mustard, 2 ounces of each of allspice, mace, and celery. Tie spices in muslin bag. Let simmer about three hours, until mixture is very thick or reduced to one half, stirring often. Add a large onion may be boiled whole with the mixture, then removed before bottling. Catsup must be bottled while hot, corked and sealed very tight.
ORIGINAL RECIPE WAS FOUND IN THIS MAGAZINE