Take one gallon of skinned tomatoes, four tablespoonfuls of salt, four ditto of whole black pepper, half a teaspoon of allspice, eight pods of red pepper, and three spoonfuls of mustard. Boil them together for one hour, then strain them through a sieve or a coarse cloth. When cold, bottle for use, using the best velvet corks.
—From the Cookbook of Sophie Jane Sanders Creekmore (Published 1900)