Celery Sauce

Ingredients

• 2 qts cabbage
• 2 qts celery
• 4 qts green tomatoes
• 1/2 lb ground yellow mustard
• 1/2 lb sugar
• 1 oz turmeric
• 1/2 cup salt
• 1 teasp black pepper
• 1 teasp ground cloves
• 1 teasp cinnamon
• 1 teasp celery seed
• enough good vinegar to cover

Method

1. 1

   Chop fine the cabbage, celery, and green tomatoes; drain off all the water and juice, and add to the chopped mixture the ground mustard, sugar, turmeric, salt, black pepper, ground cloves, cinnamon, celery seed, and enough vinegar to cover.

2. 2

   Boil for 30 minutes and put up in air-tight jars.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 183. The excerpt below is the record exactly as published.

Celery Sauce Chop fine 2 qts cabbage, 2 qts celery and 4 qts green toma- toes; drain off all the water and juice, and add to the chopped mixture Vi lb ground yellow mustard, % lb sugar, 1 oz turmeric, V^. cup salt, 1 teasp each black pepper, ground cloves, cinnamon and celery seed and enough good vinegar to cover. Boil Vz hour and put up in air-tight jars. — [S. F. R., N. J. Chutney Sauce Chop fine 12 sour apples, peeled and cored, 2 peppers, 6 tomatoes, 4 onions and 1 cup seeded raisins, then add 1 qt good cider vinegar, 2 tablesp each salt and white mustard, 2 cups brown sugar, and a little cayenne pepper. Cook until soft. Bottle, cork and seal. — [Mrs. D. M. W., Mass. Horseradish Sauce To 1 qt grated horseradish add 1 qt cold vinegar, 2 teasp each salt and sugar, and 1 teasp white, ground pepper. Seal in wide-mouthed bottles or small glass jars. — [Miss I. J. K., Minn. Pickled Com Sauce Chop fine 1 large cabbage and 6 large peppers, sprinkle with ■salt and let stand a while to draw off the juices. Then drain thoroughly, and add 3 pts boiled corn, cut from the cobs, and 3 tabliesp each celery seed and white mustard seed. In another TOMATO SOY AND SAUCE 269' vessel bring to a boil 3 pts vinegar and 1 cup sugar, and add to this syrup a smooth paste made with a little vinegar and 2 tablesp each cornstarch and ground mustard and 1 tablesp turmeric. Boil until the cornstarch is done, add the chopped cabbage, peppers, corn and spice mixture, and can while hot. It should be put up in air-tight cans. — [Mrs. I. C, N. J. Pickled Pumpkin Sauce Peel a firm, yellow pumpkin, remove the seeds, and cut in small dice-shaped pieces. Steam until quite tender, but not soft or mushy. Place in an agate vessel or earthen crock and cover with vinegar, then turn off the vinegar and sweeten it with 1 lb sugar. Add 2 ozs whole cloves, 2 ozs stick cin- namon and boil the vinegar, sugar and spices together. Turn this syrup while boiling hot over the steamed pumpkin, and let stand a week. Then drain off the juice, boil it again, pour over the pumpkin again, and let stand another week. Repeat this process a third time, after which the juice should be rich and delicious, but if it does not seem to be quite sweet enough add more sugar and boil down quite thick. Put away in a stone crock and weight down with a small saucer or plate that will fit inside the crock, so as to keep the pumpkin under the juice. Then cover the crock with a piece of thick paper. Can also be bottled and sealed like sauce, but I never lost any of mine when put away in stone crocks, as described. Keep in a dark, cool, dry place. — [J. U., Mich. Worcestershire Sauce Slice without peeling % bu ripe tomatoes and 10 lemons (remove stem ends from the tomatoes and seeds from the lemons), cover with 1 qt good cider vinegar, add % lb salt, 1 lb brown sugar, 14 lb ground allspice, 1 oz ground cloves, and boil gently 2 hours, after which strain through a fine sieve and add the juice of 1 lemon. Bottle, cork and seal while hot. — [Mrs. J. P. D., Neb. Green Tomato Soy Slice 2 gals green tomatoes without peeling, and 12 large, peeled onions, add 1 qt sugar, 2 tablesp each dry mustard, salt and black pepper, 1 tablesp each allspice and cloves and 2 qts good cider vinegar. Cook slowly 3 hours and put up in cans or bottles and seal. — [Miss L. M. R., Mich. 270 FARM AND HOME COOK BOOK Ripe Tomato Soy I Peel and slice 1 pk good, ripe tomatoes and add 1 qt good vinegar, 3 V^ lbs brown sugar and 1 oz whole cloves. Boil slowly until it is rich and thick and reduced fully two-thirds. Bottle and seal. This will keep for years, and seems to get better with age. It is nice to serve with poultry, game or any meat.— [E. P. L. W., N. Y. Ripe Tomato Soy II Chop fine 12 ripe tomatoes, 10 onions, 10 large bell peppers, and add 1 qt good cider vinegar, 1 tablesp each salt and sugar, 1 teasp each ground cinnamon, cloves and allspice, and a dash red pepper. Boil slowly until the consistency of apple butter, stirring occasionally to prevent burning. This amount will fill 2 qt glass jars. — [Mrs. M. V. H., Tenn. Wild Grape Relish Wash the grapes and cook them with only just enough water to prevent scorching. When soft, press through a sieve, and to each 10 lbs pulp add 5 lbs sugar, 1 tablesp ground cin- namon, 2 teasp ground cloves, 1 teasp allspice, 1 grated nut- meg, and 2 qts good vinegar. Boil slowly until as thick as catsup, and then bottle, cork and seal while hot. — [Mrs. J. L. R., O. Red Cabbage Relish To 1 qt raw, red cabbage, chopped fine, add 1 qt boiled, red beats, chopped fine, 2 cups sugar, 1 tablesp salt, 1 teasp black pepper

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