sade080

4lbs of Vegetable Marrow 1/2oz of ground ginger 1/2oz mustard 3/4lb moist sugar 2ozs eschalots 9 small chillies 14 cloves 1/2oz tumeric 3pts vinegar Cut the marrow in to 1/4 inch squares, put into a colander and sprinkle with salt. Leave one night then strain. Boil all other ingredients together for 10 minutes then put in the marrow and boil slowly until tender.

One of the things I love about old recipes is the process of decoding them.  Whilst having a quick scour through Google Books, I came across a very authentic recipe for genuine American 1800's tomato ketchup straight from  Dr. Chase's recipes; or, Information for everybody; an invaluable collection of about eight hundred practical recipes The recipe is credited to Mrs Hardy of the American Hotel, Dresden Ohio and according to Dr Chase is 'The best catchup which I have ever tasted'. The history of ketchup is quite extensive so, as usual, go to  http://en.wikipedia.org/wiki/Ketchup  to get the background. The quantity is a tad large.  I did some research, mostly Google based, and the recipe calls for 1 'bushel' of tomatoes.  According to common law, that equates to 53 lbs which is by anyone's standards quite a bit.  So this recipe is quite ready for a little bit of adjustment. What do you need then? 1 bushel of tomatos, washed and clean. Salt to taste, 2...