I have misplaced my tomoato ketchup recipe, but since we’re moving into ice-cream next month I thought some of the fruit and pudding ketchups might appeal. Most of these aren’t sweet: beware! I own that I haven’t had a chance to try most of these, which is why they’re in the original (massive) quantities.

Grape Ketchup

Ingredients

5 pints of grapes
2 pints brown sugar
1 pint vinegar
2 tablespoons cloves
2 tablespoons allspice
2 tablespoons cinnamon
1 1/2 tablespoons pepper

Equipment

Very large pan (two, if you don’t mind the washing up)
Colander
Bottles

Instructions

Bung your grapes in the pan and boil until soft.
Strain through the colander to removed the skins and pips.
Add everything else, and boil until thick.
Bottle!

Source: Harland, Marion; Every Woman Her Own Cook; New York: Rohdle and Haskins, 1900

Lemon Ketchup

Ingredients

6 large lemons
6 cloves garlic
3 pints vinegar
1/2 ounce cayenne
1 cup mustard seed
lots and lots of salt
horseradish

Equipment

Sharp knife
Baking tray
Large pan
Bottles

Instructions

Peel the lemons and rub them all over with salt.
Cut holes in the ends, and push salt inside.
Bruise some garlic cloves, fill the tub with salt, horseradish and the garlic. Bung the lemons in, close the top, and leave for a week.
Bake the lemons in the oven until they’re crisp
Boil them with the vinegar, cayenne and mustard seed until thick. Strain and bottle.

Source: Margaret Dos (pseud. For Christina J Johnstone); The Cook and Housewife’s Manua; Edinburgh: Oliver and Boyd, 1829

Raspberry Ketchup

Ingredients

1 gallon raspberries
1 quart vinegar
1/2 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon mustard
1/2 teaspoon ginger
Multiple pounds of sugar

Equipment

Very large pan
Colander
Bottles

Instructions

Boil the fruit with the vinegar
Strain, add the spices (if you can get any of the whole, throw them in whole).
Boil for another half an hour, and strain again
For every quart of liquid add a pound of sugar
Boil until smooth. If you want something more acidic, mix a little lemon juice with a little vinegar, and add.

Source: E.F. Haskell, The Housekeeper’s Encyclopaedia; New York: D. Appleton and Company, 1861

Pudding Ketchup

Ingredients

1/2 pint of brandy
1 pint of sherry
1 ounce of mace
1/2 ounce of cloves
1 pint orange syrup

Equipment

A very large bottle or pan
A colander

Instructions

Bung the brandy, sherry mace and cloves in a bottle and leave for fourteen days.
Strain it and add the orange syrup.
All done! Add melted butter to make a really rich sauce.

Source: Kitchiner, William; Apicius Redivivus; or the Cook’s Oracle;London: Samuel Bagster, 1817