Apple Catsup

Apple Catsup

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Cathy Gillespie


This is from a cookbook in 1889


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Stove Top


  • 12
    tart apples, peeled, quartered
  • 1 c
  • 1 tsp
  • 1 tsp
  • 1 tsp
    dry mustard
  • 2 tsp
  • 2 medium
    onions, chopped fine
  • 1 Tbsp
  • 1 pt

How to Make Apple Catsup


  1. Stew the apples until just soft, adding as little water as possible, then pass through a sieve.
  2. To a quart of the sifted apples add the seasonings and onion; stir all together adding the salt and vinegar. Boil 1 hour, and bottle while hot, seal very tight. It should be as thick as tomato catsup, so it will pour easily from the bottle.

Printable Recipe Card

About Apple Catsup

Course/Dish: Other Sauces
Main Ingredient: Fruit
Regional Style: American

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