Tomato Catsup, No. 1
233. Boil half a bushel of tomatoes until they are soft, squeeze them through a fine wire sieve and add—
One quart of vinegar,
Half a pint of salt,
One ounce of cloves,
Two ounces of whole allspice,
Two ounces of ground cayenne pepper,
A dessert spoonful of ground black pepper,
Two heads of garlic skinned and separated.
Mix the whole together and boil three hours; bottle without straining it.
On the top of each bottle pour a table spoonful of sweet oil, cork them closely and seal them. The sweet oil by excluding the air tends to preserve the catsup.