1960s Recipes + Menus

Fruit Ketchup Bertrand

The Way We Cooked: Vintage Gourmet

October 1967

In a heavy preserving kettle combine 15 ripe tomatoes, peeled and cut in small pieces, 3 onions, 3 peaches, and 3 pears, all peeled and cut into small pieces, 2 medium green peppers, seeded and cut into small pieces, 1 cup chopped celery, 2 cups each of sugar and cider vinegar, and 1 teaspoon salt. Remove the bay leaves and turmeric seeds from a box of mixed pickling spices and tie the remaining spices in a cheesecloth bag. Add the spice bag to the kettle, stir the mixture well, and simmer the mixture, stirring occasionally, for 2 hours. Remove the spice bag and while the ketchup is still hot pour it into 1/2-pint sterilized jars. Seal the jars at once and cool them on racks before storing.
Mary Bertrand
Milwaukee, Wisconsin

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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