How long should the ketchup cook?

It should reduce slowly until only half remains – expect around 2–3 hours in all (the recipe indicates about 180 minutes total).

How do I get the tomato skins off?

Wash and dry fully ripe tomatoes, scald them in boiling water, and the skin loosens and can be removed easily.

Which spices are used?

Salt, sugar, cayenne, mace, celery seed and cinnamon, boiled together with 1 liter of vinegar for 4 1/2 liters of tomatoes.

How is the ketchup stored?

After reducing, the mass is pressed through a colander, returned to the pot and immediately filled into bottles that are corked and sealed with wax.

Tomato Ketchup

Erken's tomato ketchup from 1914: 4.5 l peeled tomatoes reduced slowly by half with vinegar, salt, sugar, cayenne, mace, celery seed and cinnamon, pressed through a colander, reheated and bottled, then corked and sealed with wax.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 353 (falt i det fri)

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About the dish

From the sauce chapter of Stor kokebok (1914). Homemade ketchup was a way to preserve the summer's tomatoes; the bottles were corked and sealed with wax for long storage in a cool, dry place.

How to make it

1
Prepare the tomatoes
Wash and dry fully ripe tomatoes. Scald them in boiling water and remove the skins.
2
Bring to a boil with spices
Place the tomatoes in a pot with salt, sugar, cayenne, mace, celery seed and cinnamon. Pour the vinegar over.
3
Reduce
Let the mixture reduce slowly until only half remains.
4
Strain
Press the mass through a colander and return it to the pot. Reheat thoroughly.
5
Bottle
Pour the ketchup immediately into clean bottles, cork them and seal the corks with wax. Store cool and dry.

Changes from the original

Measurements have been converted to modern units (liters, grams, tablespoon/teaspoon). "Strokne" (level) spoons interpreted as level measures. The quantity of tomatoes is given in liters as in the original, with the approximate weight in a note. The method has been divided into numbered steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 353) → 1949 (korrekturlest, s. 390)~42% av teksten endretfjernetlagt til

4 1/2 l. tomater 2 ~~strokne spiseskeer~~ strøkne spiseskjeer salt 100 gr. sukker 1 ~~stroken teske cayenne~~ strøken teskje kajenne 3 ~~strokne teskeer muskatblomme~~ strøkne teskjeer muskatplornme 3 — — sellerifrø 2 — — kanel 1 1/2 l. eddik De vaskede, tørrede, ~~fuldmodne~~ fullmodne tomater ~~skoldes~~ skåldes i kokende ~~vand,~~ vann, hvorefter ~~skindet~~ skinnet fjernes. ~~Tomaterne lægges~~ Tomatene legges i gryte med salt, sukker og de øvrige krydderier, ~~paaheldes~~ påhelles eddiken, koker langsomt ~~ind, indtil~~ inn inntil kun det halve er igjen, presses gjennem dørslag, ~~haves~~ varmes igjen i gryten. ~~Haves~~ Hases straks ~~paa~~ på flasker, der korkes og lakkes.

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Frequently asked questions

How long should the ketchup cook?: It should reduce slowly until only half remains – expect around 2–3 hours in all (the recipe indicates about 180 minutes total).
How do I get the tomato skins off?: Wash and dry fully ripe tomatoes, scald them in boiling water, and the skin loosens and can be removed easily.
Which spices are used?: Salt, sugar, cayenne, mace, celery seed and cinnamon, boiled together with 1 liter of vinegar for 4 1/2 liters of tomatoes.
How is the ketchup stored?: After reducing, the mass is pressed through a colander, returned to the pot and immediately filled into bottles that are corked and sealed with wax.

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