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Historic Ketchup Recipes
 
 
 
 
 
 
 
 
 
 
 
 

This is a sampling of historic ketchup recipes starting with the first known recipe from the late 18th century and continuing until the early 20th century. Try them out or use them for inspiration.

These are but a very small excerpt from a much larger list of recipies. To obtain the full list by email direct your request to natseeds@aol.com.

Tomattoes Ketchup, Receipt Book of Sally Bella Dunlop (1795)
Tomato Ketchup, Botanico-Medical Recorder (1835)
Tomato Catsup, Gardener's Monthly (1860)
Tomato Catsups, Livingston and the Tomato (1893)
Catsup, Tomato Soy, Harper's Cook Book Encyclopedia (1902)

Tomattoes Ketchup - Receipt Book of Sally Bella Dunlop
Take your Tomatoes cut them and salt them -- let them stand 48 hours, then strain them and boil away the liquor two thirds in a brass kettle. Then to every gal- put 1 oz cloves, 1 oz mace 1/4 oz race ginger all to be made fine and boiled ten minutes in the liquor and when cold to every bottle add one pod of red pepper and escalots [and?] add some spirits to prevent mould.

Source: Receipt Book of Sally Bella Dunlop; also James Dunlop, @1795, 72. [NYSHA: Receipt Book D922]

Tomato Ketchup - Botanico-Medical Recorder
The tomato sliced fine, seasoned with cayenne pepper and a few cloves, simmered slowly for three or four hours, and then strained through a fine sieve, and bottled close, makes an excellent ketchup, which will improve with age.

To prolong the ripening of tomatoes beyond the natural season, let the plant, root and all, be pulled just before frost and hung in a dry, airy apartment; and branches well loaded may be cut and hung or laid on the floor. The ripe fruit may be kept all winter or longer in strong brine. Tomato seed should be selected from the largest fruit, this having more pulp and fewer seeds.

As the plant grows and extends itself, the branches should be kept from breaking by forked sticks, and suffered to spread freely.-- The fruit is thus preserved from earthy taste: and a single plant in a rich soil, and well attended to, with plenty of sun and water, will cover six square feet and produce abundantly. [U.S. Gazette]

Source: Botanico-Medical Recorder 3 (January 31, 1835): 136.

Tomato Catsup - Gardener's Monthly and Horticultural Advertiser
To a half-bushel of skinned tomatoes, add one quart of good vinegar, one pound of salt, a quarter of a pound of black pepper, two ounces of African cayenne, a quarter of a pound of allspice, six onions, one ounce of cloves, and two pounds of brown sugar. Boil this mass for three hours, constantly stirring it to keep it from burning. When cool, strain it through a fine sieve or coarse cloth, and bottle it for use. Many persons omit the vinegar in this preparation.

Source: Gardener's Monthly and Horticultural Advertiser 2 (September 1, 1860): 286.

Tomato Catsups - Livingston and the Tomato
No.1. "One peck of ripe tomatoes, four boil tender and sift through wire sieve; add one large tablespoonful ground cloves, one large tablespoonful allspice, one large tablespoonful cinnamon, one teaspoonful cayenne pepper, one-fourth pound salt, one-fourth pound mustard, one pint vinegar. Boil gently three hours. Bottle and seal while warm."

Source: A. W. Livingston. Livingston and the Tomato. Columbus, Ohio: A. W. Livingston's Sons, 1893. 152.

No. 2. "Stew the tomatoes until soft, then to every gallon of stewed tomatoes add one-forth of a pound of salt, one-fourth of an ounce each, of red pepper, pimento, and garlic, one-half of an ounce of ginger-root and of cloves. Stew all together until reduced enough to pour easily, then strain into bottles, and seal with wax."

Source: A. W. Livingston. Livingston and the Tomato. Columbus, Ohio: A. W. Livingston's Sons, 1893. 152.

No. 3. Cold Catsup -- "Peel and chop fine half a peck of ripe sound tomatoes. Grate two roots of horse-radish, and chop fine one cup of onions. Mix all well, and add one cup of salt. Bruise half a cup each, of black and white mustard seed in a mortar, and mix with them two teaspoonfuls of black and one of red pepper, one tablespoonful each, of mace and cinnamon, and two teaspoonfuls of cloves, one cup of sugar, and one quart of vinegar. Mix all these ingredients very thoroughly, and put it into jars.

Source: A. W. Livingston. Livingston and the Tomato. Columbus, Ohio: A. W. Livingston's Sons, 1893. 152.

Catsup, Tomato Soy (an old Southern recipe) - Harper's Cook Book Encyclopedia
Take a bushel of ripe tomatoes; cut them in slices and skin; sprinkle the bottom of a large tub with salt, put in a layer of tomatoes, until all are in the tub; cover the top with sliced onions, let stand three days, put into a large kettle, and boil slowly for eight hours; stir occasion- /250/ ally to prevent the tomatoes sticking; take off the fire and set to cool overnight; press through a coarse wire sieve, add 1 oz. of ground cloves, two of alspice, two of black pepper, four pods of red pepper, and 2 ozs. of ground mace and cinnamon mixed; let boil slowly for four hours. Let cool, put into glass or stone jars, and seal. This soy is excellent for seasoning sauces and gravies.

Source: Harper's Cook Book Encyclopedia. New York and London: Harper & Brothers Publishers, [1902]. 250-51.


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