Antwerp Sauce

Ingredients

• Four common-sized onions
• one-half peck ripe tomatoes
• two red peppers
• one-half scant teacup salt
• one teacup white sugar
• three-fourths teacup white mustard seed
• one teacup grated horseradish
• two tablespoonfuls ground cloves
• three tablespoonfuls celery seed
• two tablespoonfuls ground cinnamon
• two tablespoonfuls black pepper
• one quart cider vinegar

Method

1. 1

   Chop pepper and onions very fine; chop tomatoes and drain them; mix well with the spices and put in a stone jar with cover; do not cook.

2. 2

   Good with cold meats.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The New century cook book (1899), page 47. The excerpt below is the record exactly as published.

one quart cider vinegar, two or three cloves in each peach or a small piece of mace. Boil soft and can hot. Spiced Peaches. Seven pounds of fruit, five cents worth of cloves, ten cents worth of cinnamon, four pounds brown sugar, one quart vinegar; put vinegar and sugar into a kettle and let them come to a boil, skim well, then add the spice tied in their sacks; add fruit. Boil slowly until the fruit is soft enough to run a straw through. Put into cans and seal. Mrs. J. B. Swift. Spiced Currants. Five pounds currants, three pounds sugar, small pint of vinegar, mustard pepper and other spice to taste. Boil one hour. Spiced Currants. Seven pounds of currants, four pounds sugar, one pint of vinegar, one tablespoon cinnamon, one teaspoon cloves, one of allspice. Boil slow two hours. Oakland Church. Spiced Gooseberries. One pint vinegar, three pints sugar, five pints berries, one teaspoon cloves and cinnamon, scald all together thoroughly then skim out the fruit and boil juice down as thick as desired, add the fruit, let it boil up again and put in jars. This same recipe is good for cherries or currants. 94 New Century Cook Book. Chili Sauce. Eighteen ripe tomatoes, six onions, one and one-half tea- cup vinegar, three red peppers, one teaspoon each cloves, all- spice, nutmeg, pepper and cinnamon, two teaspoons salt, one cup sugar. Cook about one hour. Antwerp Sauce. Four common-sized onions, one-half peck ripe tomatoes (skinned), two red peppers, one-half scant teacup salt, one tea- cup white sugar, three-fourths teacup white mustard seed, one teacup grated horseradish, two tablespoonfuls ground cloves, three tablespoonfuls celery seed, two tablespoonfuls ground cinnamon, two tablespoonfuls black pepper

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