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Various Ketchups
4
2
2
2
2
1
lb (2 kg) ripe blackberries (about 3 1/2 quarts [3 1/2 liters])
lb (1 kg) brown sugar
cups (1/2 liter) vinegar
teaspoons (10 ml) ground cloves
teaspoons (10 ml) ground cinnamon
teaspoon (5 ml) ground allspice
Cook the blackberries slowly for two hours with the sugar, vinegar, cloves,
cinnamon, and allspice. When all is soft, put into jars and cover. Process.
Makes about 5 pints (2 1/2 liters).
Lemon Ketchup
6
1
3
1
3
1
2
1
2
3
limons, peeled
/3 cup (75 ml) salt
tablespoons (45 ml) shallots, finely chopped
garlic clove, finely chopped
1/2 tablespoons (17 ml) ground mace
teaspoon (5 ml) whole cloves, crushed
tablespoons (30 ml) ground ginger
teaspoon (5 ml) cayenne pepper
/3 cup (150 ml) freshly grated horseradish
1/2 cups (825 ml) white vinegar
Cut off a piece from both ends of each lemon and rub in the salt. Rub the
outsides of the lemons with salt. Put them in a jar with the shallots,
garlic and spices, reserving a little of the mace and ginger. Add the
horseradish.
Boil the vinegar for five minutes with the reserved mace and ginger, and
pour this over the lemons. Cover lightly and when cold, close the jar
tightly. Refrigerate. Strain after six months, or after 12 months. The
strained ketchup should be put into small bottles with new corks.
Makes about 2 1/2 pints (1 1/4 liters).
Variation: Pack a few slices of ripe tomato in each jar.
Old-fashioned Tomato Ketchup
3
1
3
1
2
1
2
4
3 lb (15 kg) tomatoes, slice (about 15 quarts)
/2 cup (125 ml) salt
/4 cup (175 ml) ground black pepper
/3 cup (75 ml) cinnamon
tablespoons (30 ml) ground cloves)
tablespoon (15 ml) cayenne pepper
/3 cup (150 ml) sugar
quarts (4 liters) vinegar
Stew the tomatoes in their own juices until soft and rub through a fine
http://www.cs.cmu.edu/~mjw/recipes/sauces/various-ketchups.html (2 of 5) [12/17/1999 11:47:27 AM]
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