Catsups Continued

Well after posting yesterday about Catsup I discovered there were other catsups in The Home Cook Book ©1876 Below are the other recipes. I've never heard or tasted these condiments if you have please share your thoughts.

FRUIT CATSUP.

Mrs. John R. Csborn,

Five pounds of fruit, two of sugar, one pint of vinegar, one tablespoonful of salt, one teaspoon of pepper, one tablespoon of allspice, one of cinnamon. Mash and boil until thick.

GRAPE OR GOOSEBERRY CATSUP.

Mrs. D. N. Trowbridge and Mrs. Sarah Bissell.

Nine pounds of fruit, six of sugar, one of vinegar; put in a little bag of cloves and cinnamon. Boil three hours.

GRAPE CATSUP.

Mrs. J. B. Baldy.

Boil the grapes until the seeds separate, then to every quart allow one teaspoon of cinnamon, one of mace, one-half of cloves. Strain and add one pound of sugar for every quart; thin to proper consistency with sharp vinegar or wine.

LEMON CATSUP.

Marion Harland.

Grate the rind of twelve large fresh lemons; pound or grind four tablespoons of white mustard seed, one of turmeric, one of white pepper, one teaspoon of cloves, one of mace, and one salt- spoon cayenne; add two tablespoonfuls of white sugar, two of grated horseradish, one shallot minced fine, the juice of the lemons, two tablespoons of table salt, and then let it stand three hours^n a cool place, then boil up in a porcelain kettle for half an hour; pour into a covered china or earthen vessel. Let it stand a fortnight, stirring well every day, then strain, bottle, and seal.