Apple Catsup

This recipe actually came from pilgrim times, so bear with the unusual measurements –


Peel and quarter a dozen sound, tart apples; stew them until soft in as little water as possible,

Pass them through a sieve.

To a quart of the sifted apple, add a teacupful of sugar, one teaspoonful of pepper, one of cloves, one of mustard, two of cinnamon, and two Medium-sized onions, chopped  very fine.

Stir all together, adding a tablespoonful of salt and a pint of vinegar. Place over the fire and boil one hour, and bottle while hot; seal very tight. It should be about as thick as tomato catsup, so that it will just run from the bottle.

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