Superior Tomato Catsup

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Get a bushel of ripe tomatoes, scald them until they are soft enough to squeeze through a sieve. When strained, add to the pulp a pint and a half of salt, four tablespoonfuls of ground cloves, same of cayenne pepper, a quarter of a pound of allspice and a tablespoonful of black pepper, a head of garlic skinned and separated, and a half gallon of vinegar. Boil until it is reduced one-half, then bottle.