Celery Sauce

Ingredients

• 30 ripe tomatoes
• 5 large red peppers
• 10 large onions
• 15 tablespoons of granulated sugar
• 5 tablespoons salt
• 6 cups best cider vinegar
• 4 heads celery

Method

1. 1

   Put all through mincer and boil for 1.5 hours.

Nutrition per serving

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 18. The excerpt below is the record exactly as published.

CELERY SAUCE. 30 large ripe tomatoes, 4 heads of celery, 4 onions, 2 red peppers, 15 tablespoons sugar, 7 eup« of vinegar, 4 tablespoons salt. Chop all up separately and cook until pretty thick. Memorandum from the Government Creamery at Scotsburn, N.S. June 20, 1907.— Samples from the MAGNET Separator at J. N. Matheson: Cream, 3G per cent, skim milk .02 per cent. (Signed) Geo. Ransom, Mgr. GOVERNOR SAUCE. Slice 1 peck of green tomatoes and six large onions and four green peppers. Put in a crock and sprinkle one cup of salt and let them remain over night. In the morning drain them dry, put in a kettle and cover with vinegar. Add two cups of sugar, a cup of pickling spice put in a muslin bag,9tew slowly for three or four hours or until the tomatoes are quite soft. If this sauce is stewed well, it will keep a long time. — Mrs. David C. Johnston, Whitewood, Bask. CELERY SAUCE 30 ripe tomatoes, 5 large red peppers (handle with fork and knife), 10 large onions, 15 tablespoons of granulated sugar, 5 tablespoons salt, 6 cups best cider vinegar, 4 heads celery

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