Tomato Catsup
Ingredients
Directions
Bruise the tomatoes and boil them slowly for 30 minutes.
Strain the mixture through a cloth.
Boil the liquid for another 30 minutes without adding water.
Carefully remove any scum to keep the liquid pure.
Bottle the catsup and store it in a cool place.
If sediment forms in the bottles, pour the liquid into clear bottles.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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