1768. Tomato Catsup

1768.    Tomato Catsup. Take 1 peck ripe tomatoes, cut a slit in them, and put them into a porcelain lined kettle. Boil until the pulp is dissolved; strain and press, first through a cullender, then through a hair-sieve; then boil for 5 hours with 1 ounce salt, 1 ounce mace, 1 table-spoonful black pepper, 1 teaspoonful cayenne, 1 table-spoonful powdered cloves, 7 of ground mustard, and 1 of celery seed; this last tied in a thin muslin bag; stir frequently, especially during the last hour; turn it into a stone jar to cool; and, when cold, add 1 pint strong vinegar; take out the bag of celery seed, and bottle. Seal the corks, and keep in a dark cool place.

1769. Tomato Catsup

1769.    Tomato Catsup. Cut 1/2 bushel tomatoes to pieces, and boil them in their own liquor until soft; strain and press through a hair-sieve to separate the skins and seeds; boil down to a thick pulp, stirring all the time; then add 6 ounces salt, 6 drachms allspice, 1 ounce 51/2 drachms yellow mustard, 3 ounces black pepper, 6 drachms cloves, 3 drachms mace, 2 drachms cayenne pepper, and 1 gallon vinegar. The spices must all be ground fine before using them. Let the whole boil up twice, and, when cool, bottle.

1770. Walnut Catsup

1770.    Walnut Catsup. Take young, tender walnuts, prick them in several places, bruise them with a wooden billet, and place in a jar with sufficient water to cover them, adding a handful of salt for every 25 walnuts; stir them twice a day for 14 days; then drain off the liquor into a saucepan. Cover the walnuts with boiling vinegar, crush to a pulp and strain through a cullender into the liquor in the saucepan. Add, for every 2 quarts, 2 ounces each black pepper and ginger, 1 ounce each cloves and nutmeg pounded fine, a pinch of cayenne, a shallot minced fine, and a thimbleful of celery seed tied in a muslin bag. Boil all together for an hour, and, when cold, bottle. In the above manner an excellent catsup may be made from butternuts.

1771. Tarragon Vinegar

1771.    Tarragon Vinegar. Put fresh tarragon leaves into a stone jar, and pour on them a sufficient quantity of the best wine vinegar to cover them. Set the jar in a warm place for 14 days; then strain through a jelly bag. In the same way may be made elder-flower, basil, green mini, and Burnet vinegars.

1772. Cress and Celery Vinegars

1772.    Cress and Celery Vinegars are made with 1/2 ounce of the bruised seed to a quart of vinegar.

1773. Horseradish Vinegar

1773.     Horseradish Vinegar, with 3 ounces of the scraped root, 1 ounce of minced shallots, 1 drachm cayenne, to 1 quart vinegar.

1774. Garlic Vinegar

1774.    Garlic Vinegar is made with 2 ounces minced garlic to 1 quart wine vinegar.

1775. Shallot Vinegar

1775.      Shallot Vinegar in the same manner, using challots instead of garlic.