A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It should be watched, stirred often, that it does not burn. If sealed tight while hot, in large-mouthed bottles, it will keep good for years.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
two quarts of tomato pulp (or two cans of canned tomatoes)
one onion, cut fine
two tablespoonfuls of salt
three tablespoonfuls of brown sugar
two tablespoonfuls of mustard
one tablespoonful of allspice
one tablespoonful of black pepper
one tablespoonful of cinnamon
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Put into two quarts of tomato pulp (or two cans of canned tomatoes) one onion, cut fine, two tablespoonfuls of salt and three tablespoonfuls of brown sugar.
2
Boil until quite thick; then take from the fire and strain it through a sieve, working it until it is all through but the seeds.
3
Put it back on the stove, and add two tablespoonfuls of mustard, one of allspice, one of black pepper and one of cinnamon, one teaspoonful of ground cloves, half a teaspoonful of cayenne pepper, one grated nutmeg, one pint of good vinegar.
4
Boil it until it will just run from the mouth of a bottle.
5
It should be watched, stirred often, that it does not burn.
6
If sealed tight while hot, in large-mouthed bottles, it will keep good for years.
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Reducing tomato pulp concentrates both flavor compounds and natural pectin, creating a thick, clingy sauce. The vinegar's acidity (below pH 4.6) combined with sugar creates an inhospitable environment for bacterial growth, while the spices contribute antimicrobial compounds like eugenol from cloves. Hot-packing and sealing creates a vacuum seal as the contents cool, preventing recontamination and allowing shelf-stable preservation for extended periods.
Make Ahead
The ketchup must be made in one continuous session and cannot be stopped mid-process. However, you can prepare ingredients the day before: cook and strain the tomato pulp, measure all spices, and sterilize bottles. On cooking day, reheat the strained pulp before adding spices and continuing with the reduction.
Storage
Once properly sealed while hot, store unopened bottles in a cool, dark place for up to 1 year (the recipe claims years, but modern food safety recommends 12 months maximum). After opening, refrigerate and use within 6 months. If any bottles fail to seal properly (lid doesn't 'pop' when pressed), refrigerate immediately and use within 3 weeks.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The ketchup must be made in one continuous session and cannot be stopped mid-process. However, you can prepare ingredients the day before: cook and strain the tomato pulp, measure all spices, and sterilize bottles. On cooking day, reheat the strained pulp before adding spices and continuing with the reduction.
Storage
Once properly sealed while hot, store unopened bottles in a cool, dark place for up to 1 year (the recipe claims years, but modern food safety recommends 12 months maximum). After opening, refrigerate and use within 6 months. If any bottles fail to seal properly (lid doesn't 'pop' when pressed), refrigerate immediately and use within 3 weeks.
