Broiled Nuttolene with Chili Sauce

Ingredients

• Cut Nuttolene into slices
• 1 quart stewed tomatoes (not strained)
• 1 large onion, sliced
• 1 teaspoonful celery salt
• ½ tablespoonful sugar
• ½ teaspoonful salt

Method

1. 1

   Cook together until of the desired consistency.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 23. The excerpt below is the record exactly as published.

Broiled Nuttolene with Chili Sauce. — Cut Nut- tolene into slices one half to three quarters of an inch thick, and broil in a wire broiler over the coals to a delicate brown. Serve with the following — *Chili Sauce. — i quart stewed tomatoes (not strained), I large onion, sliced, i teaspoonful celery salt, y2 tablespoonful sugar, and y2 teaspoonful salt. Cook together until of the desired consistency. *Chili Sauce, No. 2. — 1 quart fresh tomatoes, juice of 6 onions, juice and grated rind of 3 lemons, l/2 tablespoonful salt, 1 tablespoonful celery salt, Yz cup sugar. 74 Healthful Cookery Everything should be well prepared, the toma- toes cooked in their own juice, and put through a fine sieve to remove seeds. Rub the pulp as nearly all through as possible, and cook until thick before measuring. Grate the onions, and strain without water. Grate the rind of the lemons carefully, the surface only, roll well, and extract the juice. Add lemon and onion juice last, boil slowly for thirty minutes, or until as thick as desired. *Broiled Nuttolene with Peas. — Cut Nuttolene into slices

Cook this with the app: pantry check, scaling, and the assistant.