Whitehouse Tomato Catsup #1

This recipe was adapted from “The Whitehouse Cookbook” published in 1887 by Fanny Lemira Gillette & Hugo Ziemann.  Grover Cleveland was President of the United States at the time.

  • 16 oz tomato pieces (drained)
  • 1/4 onion (minced) and collected juices
  • 2 tsp TBL salt
  • 2 TBL brown sugar
  • 2 tsp mustard
  • 1 tsp alspice
  • 1 tsp black pepper
  • 1 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp cayenne pepper
  • 1/4 tsp grated nutmeg
  • 1/2 C white balsamic vinegar

Step by Step

  1. Blend tomato pieces, then run through a food mill or sieve to remove seeds.
  2. Mince onion, salt and brown sugar.
  3. Boil until quite thick
  4. Mix together mustard, allspice, black pepper, cinnamon, ground cloves, cayenne pepper, and grated nutmeg
  5. Blend with balsamic vinegar
  6. Mix vinegar mixture with tomato mixture.
  7. Bring to a boil, then simmer for five minutes, stirring continually.
  8. Pour into sterilized canning jars with sterilized lids.
  9. I should keep for about a year
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