Classic Recipe -- Tomato Ketchup
Posted on The Soulful recepies list FoodReference.com Mrs. Samuel Whitehorne, SUGAR HOUSE BOOK, 1801, Collection of the Newport Historical Society. Get them quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours. Stir them to prevent burning. While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger and pepper to taste. Boil over a slow fire till quite thick, stir all the time. Bottle when cold. One hundred tomatoes will make four or five bottles and keep good for two or three years. Courtesy of FoodReference.com. Sugar Syl says, Go on & touch someone with a little sugar --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
