I came across these ketchup recipes while reading The People’s Cook Book, compiled by Jennie Taylor and published by J.S. Ogilvie & Company in 1882. Nowadays we mostly mean ketchup just as the tomato kind, but really it’s any sauce that has a sweet and sour flavor to it.
Some of these have multiple ways to make them, so I suppose just pick whichever sounds right to you. Enjoy!
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Cucumber Ketchup
- Three dozen large cucumbers, three white onions; grate all to a pulp, drain through a sieve several hours; add salt, pepper, and good vinegar; seal in bottles.
- Boil and grate full-grown cucumbers, sprinkle with salt, and let stand over night ; then pour out all the water, season with celery seed, and add vinegar until about the consistency of the cucumber when grated; bottle for use.
Gooseberry Ketchup
Five pounds of berries, two and one-half pounds of sugar; boil down until as thick as apple butter; add cinnamon and cloves to taste, a pinch of salt, one pint of vinegar; strain through a hair sieve, and bottle.
Grape Ketchup
Five pounds of grapes boiled in a little water, and put through a colander; three pounds of sugar, one pint of vinegar, one tablespoonful of ground cloves, one of cinnamon, one of pepper, one-half tablespoonful of salt; boil until a little thick; bottle and seal.
Tomato Ketchup
- One bushel of tomatoes, boiled with two or three onions until soft; press through a sieve; pour again into the kettle, and add one pint of salt, two ounces of cloves, cayenne pepper to taste, two ounces whole pepper, four ounces mace, four ounces celery seed, one-half pound allspice, cup sugar, and half a gallon vinegar ; boil until reduced one-half.
- To one gallon of ripe tomatoes add two tablespoonfuls of salt, one of pepper, two of ground mustard, one dessertspoonful of cloves, one pint of good cider vinegar, a half teacupful of sugar; boil slowly for three minutes. Do not add the spice until nearly done, as it is more liable to burn.
- One gallon of tomatoes, one pint of vinegar, two tablespoonfuls of salt, two of black pepper, two of mustard, one of cloves, one dozen onions sliced fine; boil all together till quite thick; strain through a colander; bottle and cork tight, and keep in a cool place.
Source
Taylor, Jennie. The People’s Cook Book (New York: J.S. Ogilvie & Company, 1882). PDF from the Internet Archive: https://archive.org/details/peoplescookbookb00tayl/page/n5/mode/2up
