Chile Sauce

Name: Chile Sauce
Yield: 8 servings
Ingredients: 12 ripe tomatoes; % cup brown sugar; 2 onions, chopped fine; 2 teaspoons cinnamon; 2 peppers, chopped fine; 1/4 teaspoon cayenne pepper; 2 cups vinegar; Salt to taste

From Scientific cooking with scientific methods, 1911

Serves 8

Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 160. The excerpt below is the record exactly as published.

Chile Sauce. 12 ripe tomatoes. % cup brown sugar. 2 onions, chopped fine. 2 teaspoons cinnamon. 2 peppers, chopped fine. 14 teaspoon cayenne pepper. 2 cups vinegar. Salt to taste

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