1857 - The Great Western Cookbook

Tomato Ketchup

DDV CULINARY

Take a gallon of skinned tomatoes,
four tablespoonsful of salt,
four of black pepper,
and three of mustard.
Grind these articles fine, and simmer them slowly in sharp vinegar,
in a pewter basin, three or four hours,
and then strain it through a wire sieve, and bottle for use.
It may be used in two weeks, but improves much by age.

Use enough vinegar to make half a gallon of liquor when the process is over.