RECIPIES
Tomato Catsup [from an 1864 cookbook]
"Place 2 dozen fine, large,sound & fully ripe tomatoes in a pan & bake until tender.Strain off the water & sieve.Then add to every pound of pulp:
1oz shredded shallots
1/2oz shredded garlic
1/4oz salt
1/4oz pepper
1 pint chilli vinegar
Boil the mixture until quite soft, then sieve again.To evry pound of pulp add the juice of 2 lemons & i large Seville orange.Boil agin until it has attained the consistency of thick cream. When cold, bottle, cork & seal well."
1oz shredded shallots
1/2oz shredded garlic
1/4oz salt
1/4oz pepper
1 pint chilli vinegar
Boil the mixture until quite soft, then sieve again.To evry pound of pulp add the juice of 2 lemons & i large Seville orange.Boil agin until it has attained the consistency of thick cream. When cold, bottle, cork & seal well."