1950s Recipes + Menus

Currant Ketchup

The Way We Cooked: Vintage Gourmet

July 1959

Wash and mash 5 pounds stemmed red currants. Add to them 3 pounds brown sugar, 2 cups vinegar, 2 tablespoons cinnamon, 1 tablespoon each of cloves and allspice, 1 teaspoon pepper, and 1/2 teaspoon salt, Bring the mixture to a boil and cook it for 1 hour. Put the ketchup through a food mill, reheat it, and pour it into hot sterilized jar. Seal the jars with paraffin.

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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