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Condiments Pepper Catsup

pepper catsup
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(from the Charleston Mercury, Charleston, South Carolina, July 14, 1864)

Ingredients:

full grown green peppers, bell pepper is best​
1 quart vinegar to each pint of pulp​
3 tbsp. white mustard seed,​
some of black mustard seed​
1 spoonful of whole cloves​
salt​

Instructions:

Take green peppers, fully grown (the bell pepper is best), cut a small hole in one side; put them in a kettle of water, taking care that the peppers shall get filled with the water. Let them boil until the rind assumes a whitish look. Dip them out on a dish to cool, and drain all the water from them. Peel the skin off; pull out the stems with the seed; work the pulp well, and return it to a clean kettle, with a quart of vinegar to each pint of pulp; then put in three tablespoonfuls of white mustard seed, some of black, and one spoonful of whole cloves, and salt to your taste. Let it boil half an hour, and when cool, bottle in wide mouth bottles. It makes bread alone palatable, and meats delightful, gives an appetite when one is wanting, and is alike good for the sick and well.--Field and Fireside.​
 
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