| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 7 |
lb |
Green; (unripe) tomatoes |
| 4 |
|
Red bell peppers; chopped fine |
| 2 |
c |
Vinegar |
| 1 |
lb |
Brown sugar |
| 3 |
tb |
Prepared mustard |
| 2 |
tb |
Salt |
| 1 |
tb |
Allspice |
| 1 |
tb |
Cinnamon |
| 1 |
ts |
Cloves |
INSTRUCTIONS
Mrs. W. R. Babb
While catsups were common in this period, they usually were made from ripe
tomatoes, mushrooms, or walnuts. Green tomato catsup is unusual and
distinctive.
Boil the tomatoes, peppers, and vinegar for 1 1/2 hours. Add the sugar and
seasonings and boil as long as 3 hours. Place in sterilized jars while hot
and seal.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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