{"id":7934,"slug":"tomato-catsup","title":"TOMATO CATSUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eight quarts of tomatoes","one head of garlic or one-half onion","one-half tablespoon of black pepper","one-quarter teaspoon of red pepper","one-half ounce whole cloves","three-quarters of a cup of salt","one cup of cider vinegar"],"ingredients_norm":["tomato","garlic or half onion","black pepper","red pepper","whole clove","quarters of cup of salt","cider vinegar"],"steps":["Cut eight quarts of tomatoes in pieces and stew them until soft; press through a sieve to remove the skins and seeds; add one head of garlic or one-half onion, one-half tablespoon of black pepper, one-quarter teaspoon of red pepper, one-half ounce whole cloves, three-quarters of a cup of salt and one of cider vinegar; mix thoroughly and boil about three hours or until reduced one-half.","Bottle without straining, then seal."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w109:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"edb46ba5b7f279d48b5035ba93e618041d58950b2faf9cae3bb0e9b32ff785d8","created_at":"2026-08-02T17:05:39Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/tomato-catsup"}