Chili Sauce

Ingredients

• 18 ripe Tomatoes
• 3 Green Peppers
• 3 large white Onions
• 2 C. Cider Vinegar
• 2C. Sugar
• 2 Tb. Salt
• 1 tsp. Cloves
• 2 tsp. Cinnamon
• 1 tsp. Allspice

Method

1. 1

   Put through chopper.

2. 2

   Cook until thick.

3. 3

   Stir frequently.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 45. The excerpt below is the record exactly as published.

Chili Sauce Method: Mix beef, pork, crumbs, horseradish, onions, pepper, catsup, egg yolks, creamed mustard and salt. Fold in stiffly beaten egg whites. Place in buttered ring mold and bake 1 hour in 350 oven. - Fred A. Riggs - 159 MEATS AND THEIR PROPER SAUCES Roast Beef - Horseradish - tomato - cranberry sauce Mutton. - Caper sauce or tart jelly Roast Pork - Apple Sauce Roast Lamb - Mint Sauce or jelly Boiled Ham - Lemon, horseradish Fresh Salmon - Green peas, cream sauce Roast Goods - Apple Sauce - Grape jelly Fresh Mackerel - Gooseberry Sauce Venison or Wild Duck - Currant jelly Roast Turkey - Cranberry Sauce - A. F. Blair - YORKSHIRE PUDDING 2c. Flour Eggs 2c. Milk 1 tsp. Salt Drippings from Roast Beef or Shortening Method: Mix flour, eggs, milk and salt together with electric beater at high speed until smooth. Heat drippings (or shortening) enough to cover bottom of shallow (9x12x2) pan, in 400° oven. When smoking hot pour in batter quickly and bake for 30 minutes. Serve with Roast Beef and gravy in place of potatoes. - Nina Webster - BARBECUE SAUCE 3 Tb. Butter 2 Tb. prepared Mustard 1 Onion (minced) 1 fb. Worcertershire 1 small Green Pepper sauce (minced) 1 tsp. Salt 2 Tb. Brown Sugar 3/4 C. Catsup Method: Combine ingredients. Simmer 15 minutes. Yield 3 servings. Serve with hamburgers or frankfurters. ~ Norma S. Pratt - 156 i v eA 4 ee ry ' CATSUP 8 Qts. ripe Tomatoes 2/3 C. Sugar 14 C. Vinegar 1 tsp. Black Pepper % C. Salt 2 Tb. Allspice ¢t C. Mustard 3/4 tsp. Whole Cloves 2 sticks Cinnamon Method: Quarter tomatoes and cook until soft. Run through the colander. Combine vinegar, salt, mustard, pepper and stir in tomato juice. Tie up allspice and cloves in a cheesecloth bag and place in tomato juice, Simmer 3 hours, or until mixture thickens. Remove spice bag and pour into hot sterilized jars and seal. Makes about 5 pints. - Robert W, Pratt - CHILI SAUCE 18 ripe Tomatoes ) 3 Green Peppers ) Put through chopper 3 large white Onions | Add: 2 C. Cider Vinegar 2C. Sugar 2 Tb. Salt 1 tsp. Cloves 2 tsp. Cinnamon 1 tsp. Allspice

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