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English Tomato Catsup

I bushel of ripe tomatoes, 1/2 pound of sugar, I 11/½ ounces of black pepper, 2 ounces ground mustard, 1/2 ounce of ground cloves, 1½ teaspoonful of powdered asafœtida, 1½ gallon of vinegar, 1/2 pint of salt, I 1/2 ounces allspice, I ounce of ground ginger, 1/2 teaspoonful of cayenne, I pint of alcohol.

Put the tomatoes on to boil, cook gently a half hour. Press through a sieve to remove the seeds and skin, return to the kettle and boil down to one and a half gallons. Then add the vinegar and evaporate over the fire to one and three-quarter gallons. Now add the sugar, salt and spices. Stir until thoroughly mixed. Put the asafœtida in a teacup, add two tablespoonfuls of warm water, and stir until thoroughly mixed, then turn it into the kettle and stir continually until the catsup comes to a boiling point. Then take from the fire and add the alcohol. Bottle and seal while hot.

This recipe has been in constant use in my own family for years, and has been pronounced, by those who have tried it, perfect.