COOKLORE


Catsup



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Cucumber Catsup





1859



Take two dozen full-grown cucumbers and eight white onions, peel and slice thin and fine. Sprinkle with three-quarters of a pound of fine salt, put the whole on a sieve to remain 12 hours, or strain after standing several hours through a thin cloth, then take a teacup full of white mustard seed, half a teacup of ground black pepper. Mix with the cucumbers and onions, put the whole in a stone jar with the strongest vinegar to cover the whole. Close tightly for three days and it will be fit for use. Keep a clean cloth over the top. It will keep for a year. (Julia Alston Norton)



Currant Catsup





1884



Four pounds of fully-ripe currants and one-half pound of white sugar. Cook slowly until quite thick, then add a large spoonful of ground cinnamon, a teaspoonful of ground cloves, half a teaspoonful of black pepper, two teaspoonfuls of salt, and a pint of vinegar. Cook 20 minutes longer, careful not to burn, then bottle for use.



Mushroom Catsup





1896



Mushroom catsup is best when made of large mushroom flaps, fully ripe and dry—that is, gathered during dry weather. Do not wash or skim mushrooms, but remove any decayed, dirty or worm-eaten portions. Cut off about 1/2 inch from the end of stalks, then break the rest into small pieces. Put them in earthen jar and strew 3/4 lb of salt among the two gallons of mushrooms, scattering larger portions on top. Let sit overnight and next day gently stir with wooden spoon, repeating this three times a day for two days. After this, put jar into cool oven for 1/2 hour and then strain the liquid which flows from them through a coarse cloth and let boil for 1/4 hour; do not squeeze the mushrooms. To every quart of liquid add 1/4 ounce each Jamaica ginger and black pepper, and one drachm of mace. Boil again until quantity reduces by one half. Pour from jar and let stand until cool. Put into clean bottles, but leave, without disturbing, the sediment settled at the bottom.



Mushroom Catsup





1911



Pick over, wash and drain one peck of mushrooms; slice and heat with one cup of water. Cook until mushrooms are soft, stirring often, then put through sieve. To the pulp add one pint of vinegar, two tablespoonsful of salt, one-half teaspoon cayenne, two tablespoons of mustard, one tablespoon cinnamon, one half teaspoon of mace, one-half tablespoon ground cloves. Cook one-half hour longer, bottle and seal.



New England Style Catsup





1919



Wash and cut one-half bushel basket of ripe tomatoes into bits and place in preserving kettle and bring to boil. Cook until soft and then cool and rub through a sieve to remove the skins, cores and skins; now return this pulp to the preserving kettle and add:

1 qt strong cider vinegar

1 1/2 cups granulated sugar


Stir to dissolve sugar, then place the following spices, tied loosely in a piece of cheesecloth:

1/2 cup salt

2 Tbsp white pepper

2 Tbsp cayenne

1 Tbsp mustard

1 Tbsp ground allspice

1 Tbsp ground cloves

1 Tbsp ground cinnamon


Stir mixture while cooking until very thick. Tying spices in cheesecloth prevents them from discoloring catsup.



Ye Olde Colonial Catsup





1919



Wash and cut one-half bushel basket of ripe tomatoes into bits and place in preserving kettle and bring to boil, cooking slowly until soft. Cool and rub through a fine sieve. Return to preserving kettle and add:

1/2 cup salt

1 1/2 cups brown sugar

5 cups cider vinegar

2 Tbsp cayenne

1 Tbsp black pepper

2 1/2 tsp mustard

2 tsp ground allspice

1 Tbsp ground cinnamon


Stir until blended and cook until very thick, stirring frequently. Produces a rich, dark-colored catsup.



Sweet Red Pepper Catsup





1919



Wash and dry twenty-five sweet red peppers. Remove seeds and put through food chopper. Place in preserving kettle and add:

1 cup sugar

1 1/2 cups cider vinegar

4 Tbsp salt 2 tsp ginger


Stir until dissolved, then add (tied up in a piece of cheesecloth):

2 Tbsp cinnamon

1 Tbsp whole allspice

1 Tbsp whole cloves


Cook until mixture is thick, stirring frequently. Cool and jar in sterilized bottles.



Green Olive Catsup





1922



Put one dozen large cucumbers, one pint Spanish green olives (stoned), and four large white onions, through the food chopper. Sprinkle four tablespoonfuls salt and four teaspoonfuls white pepper over mixture. Add one quart vinegar and seal in sterilized bottles.



Cucumber Catsup





1929



Pare ripe cucumbers, cut in halves, discard seeds and grate the pulp. Drain off liquid and to each pint of solid pulp add half a pint of strong cold cider vinegar, one-fourth teaspoon cayenne, one teaspoon salt, two level tablespoons grated horseradish and half a grated Spanish onion. Bottle and seal without cooking immediately.



Rhubarb Catsup





1936



1 qt rhubarb (cut)

1 qt onions (chopped)

1/2 tsp red pepper

1 tsp ground allspice

1 tsp cloves

1 tsp cinnamon

1 tsp salt

4 cups brown sugar

1 pt vinegar


Mix all together, boil until rhubarb and onions are soft. Can in jars.



Mushroom Catsup





1940



10 pounds mushrooms

1/2 cup salt

1 cup vinegar

Dash cayenne

1 tsp ground allspice

1 tsp ground cloves

1 tsp horseradish

1 small onion


Wipe fresh mushrooms with damp cloth, chop and mix with salt. Let stand overnight, mash in the morning and add chopped onion, spices, and vinegar. Put in kettle and boil slowly until thick. If desired, catsup may be strained. If too thick, thin with vinegar. Seal in sterilized hot jars.



Apple Catsup





1940



15 medium sour apples, cored and pared

1 pint vinegar

1 cup granulated sugar

1 large onion, chopped fine

1 tsp white pepper

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp mustard

1 1/2 tsp salt


Simmer apples until soft, then force through sieve. Add other ingredients and simmer one hour. Seal in sterilized hot jars.



Rose Berry Catsup





1942



4 qts rose berries (red and ripe)

2 medium onions

1 clove garlic

1 cup water


Boil ingredients until soft. Strain and add 3/4 cup brown sugar. Add the following ingredients, tied in a piece of cheesecloth:

1/2 Tbsp whole allspice

1/2 Tbsp whole mace

2 inch stick cinnamon

1/2 Tbsp whole cloves

1/2 Tbsp celery seed


Boil these ingredients quickly. Add 1 cup vinegar, cayenne and salt if desired. Boil catsup 10 minutes longer. Bottle and seal in sterilized bottles immediately.



Hot Pepper Catsup





1956



4 dozen pods fresh hot red peppers

2 quarts vinegar

3 Tbsp horseradish

5 onions, chopped

1/4 c garlic, separated in cloves


Place in a large kettle and boil until soft, about 1 hour. Strain through sieve. Then add 2 Tbsp salt and 1 tsp ground cloves. Boil strained mixture for 10 minutes and bottle. (Mrs. Hastings Woodward)



Spiced Cranberry Catsup





1956



3/4 lb fresh cranberries

1/3 cup cider vinegar

1/2 cup water

3/4 cup light brown sugar

1/4 tsp ground cloves

1/4 tsp paprika

1/4 tsp ground ginger

1/2 tsp ground cinnamon

1/16 tsp salt

1 Tbsp butter


Wash cranberries and cook with vinegar and water in covered saucepan 5 minutes or until soft and tender. Strain through a sieve. Add brown sugar, spices, and salt. Simmer until mixture begins to thicken, about three minutes. Stir in butter. Pour into jar and store at room temperature. Serve with pork, turkey, duck, chicken, veal or ham. Yields 1 1/4 cups.



Catsup





1960



Cook cut up tomatoes with several onions. The riper the tomatoes the better. Heat until soft. Strain and measure pulp. To each gallon of pulp add:

2 cups sugar

1 cup vinegar (cider or distilled)

3 Tbsp salt

1 1/2 tsp black pepper

1/2 cup whole mixed spices (tied in bag)


Combine pulp and remaining ingredients; cook down to half or as thick as desired. Put in sterilized jars or bottles and seal. (Gertrude Kelhoffer)



Purple Plum Catsup





1962



5 lbs fresh purple plums

1 cup water

4 cup sugar

1 tsp salt

1 tsp cinnamon

1 tsp ground cloves

1/4 tsp nutmeg

1 tsp pepper

1 tsp dry mustard

1 1/2 cups cider vinegar

1 large clove garlic or 1/2 tsp garlic powder


Combine plums and water in saucepan. Bring to boil, reduce heat and simmer 30 minutes. Plums should be mushy. Put through sieve or food mill and reserve. Combine sugar and seasonings, plum mixture, vinegar and garlic. Mix well, bring to a boil, stirring constantly. Reduce heat and simmer 30 minutes, stirring frequently. Remove garlic clove (if used). Pour into hot sterilized jars and seal with hot paraffin.