Celery Sauce

Ingredients

• 1 pk. ripe tomatoes
• 4 onions
• 2 heads celery (chopped)
• 1 lb. brown sugar
• 1 tsp. cayenne
• 1 qt. vinegar
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. cloves
• 1 tsp. allspice

Method

1. 1

   Wash and peel tomatoes and cut in small pieces.

2. 2

   Add onions and celery chopped together, then other ingredients.

3. 3

   Simmer slowly till thick, then pottle.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 9. The excerpt below is the record exactly as published.

1 tbsp. cloves. 4 lbs. sugar. 1 tbsp. cinnamon. 1 pt. vinegar. 2 tsp. allspice. Prepare fruit as for Grape Jam. Add seasonings, and boil slowly until thick—about 2 hours. CHILI SAUCE. 1Z large ripe tomatoes. 1 tbsp. cloves. 2 large onions. i tbsp. cinnamon. 4 green peppers. 1 tbsp. allspice. 2 tbsp. salt. 1 tsp. grated nutmeg. 4 tbsp. brown sugar. 1 pt. vinegar. Peel the tomatoes and onions. Cut tomatoes in small pieces and chop the onions and peppers fine. Add the remaining ingredients, heat grad- ually to boiling point and cook slowly 24 to 3 hours. Stir frequently. If vinegar is strong dilute it with water. CELERY SAUCE. tsp. cinnamon. tsp. cloves. tsp. allspice. 1 pk. ripe tomatoes. 4 onions. 2 heads celery (chopped). 1 lb. brown sugar. tsp. cayenne. 1 qt. vinegar. tsp. salt. Wash and peel tomatoes and cut in small pieces. Add onions and celery chopped together, then other ingredients. Simmer slowly till thick, then pottle. DD tH bet pe TOMATO KETCHUP. 4 bu. ripe tomatoes. 1 tsp. cayenne. 2 tbsp. ginger. 3% ¢c. salt. 2 tbsp. cloves. 1 lb. brown sugar. 4 tbsp. cinnamon. 1 qt. vinegar. Wash, stew and strain tomatoes; add remaining ingredients and simmer slowly 3 or 4 hours, then bottle. GREEN TOMATO PICKLE. c. mustard seed. oz. whole cloves. oz. allspice berries. oz. stick cinnamon. + OZ. ginger root. 2 red peppers. Thoroughly wash tomatoes and cut in one-fourth inch slices. Peel onions and slice very thin. Sprinkle alternate layers of tomatoes and onions with salt, cover with a weighted plate, and let stand over night; drain. Mix spices, divide into two parts and tie in small pieces of cheese cloth; remove seeds and cut peppers in thin strips. Heat vinegar and sugar, with spices and peppers, to the boiling point, add tomatoes and onions and cook slowly about 1 hour or until tomatoes are clear. 15 pk. green tomatoes. medium-sized onions. c. salt. lb. brown sugar. 4 qts. vinegar. Ret Re ND IH Alp BIA BIS BIR RI OIL PICKLES. 1 pk. small cucumbers (not gherkins). 1 tbsp. white pepper. 1 qt. onions. 2 tbsp. mustard seed. Lensalt: i tbsp. celery seed. o qts. white wine vinegar. 1 piece alum size of a small bean. 1c. olive oil. + c. boiling water. Pare cucumbers and slice thin; peel and chop onions fine. Place in alternate layers with the salt; cover with a weighted plate and let stand over night. Drain thoroughly. Dissolve the alum in the boiling water. Mix remaining ingredients, add dissolved alum and pour over cucumbers and onions; mix well and bottle. They are better to stand several months before using. INDIAN RELISH. 4 pk. green tomatoes. 3 large cucumbers (peeled if very 10 medium onions. large). 1 large head celery. 1 head cauliflower. 3 green peppers ; Chop all fine except peppers, sprinkle over 1 c. salt, cover with weighted plate, and let stand over night; drain. 1 c. mustard. + ce. flour. 3c. brown sugar. 1 tsp. turmeric powder. 2 qts. cider vinegar. Thoroughly blend dry ingredients, add scalded vinegar, and boil till mixture thickens. Add pickles and green peppers cut fine. Boil slowly 4 hour. This amount makes about 4 quarts. MUSTARD PICKLE. 300 small cucumbers. 1 lb. brown sugar. 2 large cauliflowers. 1 oz. turmeric powder. 2 qts. pickling onions. 2 tbsp. white pepper. 2 qts. vinegar. 4 lb. mustard. 4c. flour. Wash cauliflowers and break in small pieces; peel onions and wash cucumbers (cut in smaller pieces if necessary); stand in’ brine over night. In morning, drain and scald in vinegar. Remove pickles, mix seasonings, moisten with vinegar and add slowly to hot vinegar, stirring constantly. Add pickles and cook #4 hour. VEGETABLES TIME TABLE FOR COOKING VEGETABLES IN WATER. Asparagus, 20—30 m. Macaroni, 30—45 m. Beans, Lima, 1 hr. or more. Onions, 45—60 m. Beans, String, 45 m.—lhr. Parsnips, 30—60 m Beets (old), 3—4 hrs. Peas (green), 30—45 m Beets (young), 30—45 m. Potatoes, 25—30 m. Cabbage, 45—60 m. Rice, 20—30 m. Carrots, 35—45 m. Spinach, 30—45 m Cauliflower, 20—30 m. Tomatoes, 30—60 m Celery, 30—40 m. Turnips, 45—60 m Corn (green), 10—20 m. GENERAL RULES. Wash vegetables thoroughly; pare or scrape, if skins are to be removed. To keep them crisp and to prevent their being discolored, stand in cold water until cooked. 16 Vegetables may be cooked by steaming, baking, in boiling water, or in the Fireless Cooker. If cooked in boiling water, use 1 tsp. salt

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