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(Pickles And Relishes) - (The International Jewish Cook Book)

Cut eight quarts of tomatoes in pieces and stew them until soft; press
through a sieve to remove the skins and seeds; add one head of garlic or
one-half onion, one-half tablespoon of black pepper, one-quarter
teaspoon of red pepper, one-half ounce whole cloves, three-quarters of a
cup of salt and one of cider vinegar; mix thoroughly and boil about
three hours or until reduced one-half. Bottle without straining, then

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1-1/2 peck ripe tomatoes, washed and cut in small pieces; also four
large onions, sliced. Stew together until tender enough to mash
through a fine sieve, reject seeds. This quantity of tomato juice
should, when measured, be about four good quarts. Put tomato juice
into a kettle on range, add one pint of vinegar, 1/4 teaspoon cayenne
pepper, 1-1/2 tablespoons sugar, 1-1/2 tablespoons salt; place in a
cheese cloth bag 1 ounce of whole black pepper, 1 ounce whole cloves,
1 ounce allspice, 1 ounce yellow mustard seed and add to catsup. Boil
down one-half. Bottle and seal while boiling hot. Boil bottles and
corks before bottling catsup. Pour melted sealing-wax over corks to
make them air-tight, unless self-sealing bottles are used.

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One gallon strained tomatoes, one quart good vinegar, one tablespoon
each cloves, mustard, and cinnamon, a little salt, one teaspoon red
pepper; cook one hour, and bottle.

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Two and one-half gallons ripe tomatoes; rub through a sieve; eight
cups cider vinegar, one and one-half cups salt, two and one-half cups
brown sugar, nine teaspoonfuls mustard, four teaspoonfuls ginger, five
teaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfuls
black pepper, four teaspoonfuls cayenne pepper.

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Tomato Catsup

Use ripe tomatoes, boil and strain. To every gallon of tomatoes use 3

tablespoonfuls of salt, 2 of mustard, 1-1/2 black pepper, 1/4 of

cayenne, cup of brown sugar and 1 pint of cider vinegar. Boil four hours

and watch carefully or it will burn. Set on back of stove and add 1

tablespoonful of cinnamon, 1/2 tablespoonful of cloves, and if liked, 1

pint currant jelly. Mix thoroughly, can while hot and seal.

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Tomato Catsup


One peck of ripe tomatoes, one quart onions in an enamel kettle: boil

till soft, mash and strain through a coarse sieve. One quart or more

vinegar and from two to three tablespoons of salt, one ounce of mace and

one tablespoon each of black pepper, cayenne pepper, and ground cloves,

one and one half pounds brown sugar. Mix and boil slowly for two hours.

Bottle and seal.

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Tomato Catsup No 1

1 gallon tomatoes strained through a sieve, 3 tablespoons salt, 3 of

ground mustard, 1 of allspice, 1 of cloves, 1 of red pepper. Simmer

slowly three or four hours. Let cool, then add 1 pint of vinegar and 1

bottle brandy. Bottle and seal tight.

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Tomato Catsup No 2

2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 of

allspice, 4 pods red pepper or a little cayenne, 2 tablespoons mustard.

Mix and rub these thoroughly together, and stew them slowly in 1 pint of

vinegar three hours. Then strain the liquor through a sieve and simmer

it down to one quart of catsup. Bottle and cork tight.

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Poached Eggs With Tomato Catsup

Poach some eggs in boiling water, trim nicely and place each egg on a

round of toast buttered and moistened with a little hot milk. Have ready

a white sauce, pour it over them and put on the top of each egg a

teaspoonful of tomato catsup; garnish with parsley and serve.

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Tomato Catsup Very Fine

To 1/2 bushel skinned Tomatoes, add

1 quart good vinegar

1 pound salt

1 pound black pepper (whole)

1 ounce African Cayenne pepper

1/4 pound allspice (whole)

1 ounce cloves

3 small boxes mustard (use less if you do not wish it very hot)

4 cloves of garlic

6 onions (large)

1 pound brown sugar

1 pint peach leaves

Boil this mass for 3 hours, stirring constantly to keep from burning.

When cool, strain through a sieve and bottle for use. Vegetable coloring

may be used if you wish it to remain a bright red. (A family recipe

handed down for generations and very good, indeed).

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Tomato Catsup

To a gallon of ripe tomatos, put four table spoonsful of salt, four of

ground black pepper, three table spoonsful of ground mustard, half a

table spoonful of allspice, half a spoonful of cloves, six red peppers,

ground fine--simmer the whole slowly, with a pint of vinegar, three or

four hours--then strain it through a sieve, bottle and cork it tight.

The catsup should be made in a tin utensil, and the later in the season

it is made, the less liable it will be to spoil.

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