Condiments Peach Catsup

peach catsup
(from The Housekeeper's Encyclopedia by Mrs. E. F. Haskell, 1861)

Ingredients:

ripe peaches​

​

1 lb. sugar for every quart of juice after squeezing
​

The following ingredients are per quart of resulting juice after first boil:​

1 tsp. mace, broken not ground​

2 tsp. cinnamon​

1/2 tsp. cloves​

1 tsp. black peppercorns, whole​

​

strong vinegar​

Instructions:

Boil ripe peaches over steam with the pits; press out all the juice; to every quart allow a pound of loaf-sugar; boil without the sugar until it is reduced one-third; add to each quart of juice before boiling a teaspoon of broken, not ground, mace, two of cinnamon, half a teaspoon of cloves, and one of peppercorns; boil all together; when half reduced remove the spices, add the sugar, boil until quite thick, and reduce to a convenient consistency for bottling with strong vinegar.​

​

In honor of August being Peach Month, above is an authentic recipe for Peach Catsup!.....Not sure how good it would be on a burger and fries, but well worth making it anyway!

The "boil over steam" simply means put the cut-up peaches, with their pits, in the top of a double boiler. By this process they can be heated to release their juice without being diluted with water, as would be needed to keep the fruit from burning if it was cooked directly over the heat.

Nearly all recipes from this period for "stone fruits" call for including the pits, both shell and kernel, during cooking. This is not usually advised today since it is now known that the seeds contain a form of cyanide. Not very much per pit, it is true, but one never knows where an individual food sensitivity is liable to pop up. We would suggest only serving the with-pit version to people you particularly dislike, but that raises the question of why you would go to the trouble of making such an exquisite sauce for somebody you dislike?

We will leave further discussion of the subject to philosophers.

Enjoy!

 

[Legion Para]

There are numerous types of fruit catsups. Banana catsup is very popular in the Philippines.

Peach catsup might go better with chicken, turkey or fish. Thanks for posting the recipe.

 

[Legion Para]

Maybe sweet potato fries with peach catsup.

 

[nitrofd]

In honor of August being Peach Month, below is an authentic recipe for Peach Catsup!.....Not sure how good it would be on a burger and fries, but well worth making it anyway!
Enjoy!


PEACH CATSUP

From "The Housekeeper's Encyclopedia" by Mrs. E. F. Haskell, 1861


Peaches
Sugar
(Per quart of resulting juice
1 tsp. mace, broken not ground
2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. black peppercorns, whole
Strong vinegar

Boil ripe peaches over steam with the pits; press out all the juice; to every quart allow a pound of loaf-sugar; boil without the sugar until it is reduced one-third; add to each quart of juice before boiling a teaspoon of broken, not ground, mace, two of cinnamon, half a teaspoon of cloves, and one of peppercorns; boil all together; when half reduced remove the spices, add the sugar, boil until quite thick, and reduce to a convenient consistency for bottling with strong vinegar.


The "boil over steam" simply means put the cut-up peaches, with their pits, in the top of a double boiler. By this process they can be heated to release their juice without being diluted with water, as would be needed to keep the fruit from burning if it was cooked directly over the heat.

Nearly all recipes from this period for "stone fruits" call for including the pits, both shell and kernel, during cooking. This is not usually advised today since it is now known that the seeds contain a form of cyanide. Not very much per pit, it is true, but one never knows where an individual food sensitivity is liable to pop up. We would suggest only serving the with-pit version to people you particularly dislike, but that raises the question of why you would go to the trouble of making such an exquisite sauce for somebody you dislike? We will leave further discussion of the subject to philosophers.

Thanks albert,that is sure a different one.

 

[Anna Elizabeth Henry]

You know I think peach catsup might be good with something like turkey or even pulled pork. Given the smokey nature of certain pork products the sweetness with the tart of vinegar would work well together.

 

[truthckr]

Sounds very yummy, I like Peach Salsa so may have to give this a try.

 

[donna]

We bought some peach salsa on way back from Florida. It looks good.

This sounds like be good too.