Put 1 dozen peeled, cored, and quartered tart apples into a kettle with enough water to cover them and simmer them until they are soft and nearly all the water is evaporated. Rub the mixture through a sieve and measure the pulp. To each quart of pulp add 2 cups vinegar, 2 medium-sized onions, grated, 1 cup sugar, 3 teaspoons salt, 2 teaspoons powdered cinnamon, and 1 teaspoon each dry mustard and ground cloves. Bring the ketchup to a boil, simmer for 1 hour, and pour it into jars. Seal and store in a dry, cool place.
This exclusive recipe is pulled directly from Gourmet’s archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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