Tomata Ketchup Recipe

Take a quart of tomata pulp and juice, three ounces of salt, one ounce

of garlic pounded, half an ounce of powdered ginger, and a quarter of an

ounce of cloves; add two ounces of anchovies or a wine-glassful of the

essence, as sold in the shops. Boil all in a tin saucepan half an hour;

strain it through a fine hair sieve. To the strained liquor add a

quarter of a pint of vinegar, half a pint of white wine, half a quarter

of an ounce of mace, which is to be pounded, and a tea-spoonful of

cayenne pepper. Let the whole simmer together over a gentle fire twenty

minutes; then strain it through fine lawn or muslin. When cold bottle it

up, and be careful to keep it close corked. It is fit for use

immediately.



The best way to obtain the pulp and juice free from the skin and seeds

is to rub it through a hair sieve.

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