1950 Workbasket: 100 Year Old Recipe For Tomato Catsup

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1950 Workbasket: 100 Year Old Recipe For Tomato Catsup

deb baldwin

By
@messinthekitchen

"Here is a recipe that has been in constant use for 100 years--It is excellent."


Workbasket: Vol 15, 2980 September 1950, #12
"With the Cooks" article.


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Rating:

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Cook:

30 Min

Method:

Stove Top

Ingredients

MAKE TOMATO PULP

tomatoes ?
stone jar or granite kettle

CATSUP

8 c
tomato pulp
1 1/2 c
sugar
2 c
vinegar, 4 to 6 % acidity (40 to 60 grains)
2 Tbsp
non iodized salt
2 large
onions, chopped
2 Tbsp
mixed spices, tied in a bag (pickling spice?)

Directions Step-By-Step

1
Cut out core and blemishes from tomatoes but do not peel.
Cook tomatoes well, then put in stone jar or granite kettle.
Leave until white mold BEGINS to form (no longer).
This takes from two to three days.
Let tomatoes drain overnight in a sack, then run through a sieve.
2
To 8 cups of tomato pulp, add sugar, vinegar, salt, chopped onions and the mixed spices (in a bag).
Cook thirty minutes, or until as thick as desired.
Stir frequently and put in sterilized jars.

"When opened, this catsup does not need to be kept in the refrigerator and will keep sweet indefinitely."

About this Recipe

Course/Dish: Spreads
Main Ingredient: Vegetable
Regional Style: American