1950 workbasket: 100 year old recipe for tomato catsup
"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.
No Image
prep time
cook time
30 Min
method
Stove Top
yield
Ingredients
- MAKE TOMATO PULP
- - tomatoes ?
- - stone jar or granite kettle
- CATSUP
- 8 cups tomato pulp
- 1 1/2 cups sugar
- 2 cups vinegar, 4 to 6 % acidity (40 to 60 grains)
- 2 tablespoons non iodized salt
- 2 large onions, chopped
- 2 tablespoons mixed spices, tied in a bag (pickling spice?)
How To Make 1950 workbasket: 100 year old recipe for tomato catsup
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Step 1Cut 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.
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Step 2To 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."
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