Apple Catsup

Apple Catsup 1800's

Ketchup started out as fish sauce in Asia. British merchant sailors acquired a taste for the tomato-less sauce on their fish and chips and brought it to England, where it's quite aromatic smell drew cats - thus fish sauce became "cat - sup". At some point tomatoes were added, it got a whole lot thicker.

Apple Catsup

12 tart apples, pared, cored and quartered.
1 c sugar
1 tsp white pepper
1 tsp ground cloves
1 tsp dry mustard
2 white onions, minced
2 c pickling vinegar
2 tsp cinnamon
1 tbsp salt
1/2 c prepared horseradish

Place the apples in a large pot, covered with water. Cook slowly until the apples are soft and the water has almost completely evaporated. Put the apples through a sieve or vegetable mill. You should have about 1 quart of pulp. Add the remaining ingredients and heat until boiling. Reduce heat and simmer for an hour. Keep refrigerated. Excellent with roast pork, ham, goose or duck.

Yield: 4 cups (?)

Find this recipe at:

http://www.recipesecrets.net/forums/international-recipes/2376-heart-home-homestead-cuisine.html