Chili Sauce

Ingredients

• Eighteen ripe tomatoes
• six onions
• one and one-half teacup vinegar
• three red peppers
• one teaspoon each cloves
• allspice
• nutmeg
• pepper
• cinnamon
• two teaspoons salt
• one cup sugar

Method

1. 1

   Cook about one hour.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The New century cook book (1899), page 46. The excerpt below is the record exactly as published.

allspice, one of cloves, one coffee cup of sugar, stuff the above in the peppers, and tie them carefully together, put them in a stone jar, boil pure cider vine- gar, with mace in it, pour boiling vinegar over peppers, let it stand two days, repeating this for the third time. Mrs. I. N. Danforth. Pickled Peaches. Fourteen pounds of fruit, seven pounds of sugar, one pint of vinegar, one ounce of cloves, one ounce of cinnamon, four blades of mace. Peel the peaches, let syrup come to a boil and then cook peaches until they can be pierced with a straw. Put fruit in a jar and cook~"syrup till thick, then pour over peaches. Mrs. A. M. Plant. 92 New Century Cook Book. Melon Rind Sweet Pickles. Pare and cut in pieces the rind of one watermelon. Par- boil in enough water to cover, to which an even tablespoon of alum has been added. Make a syrup of one and one-half pint vinegar and three pounds of granulated sugar, to which add one tablespoonful each of whole cloves, stick cinnamon and whole mace tied in a bag. Drain the melon from alum water and cook in the syrup until tender and of a rich golden color. Keep in glass fruit jars. Mrs. D. H. Lambersox. Sweet Pickle Peaches or Pears. To five pounds of fruit put three pounds sugar and one pint vinegar. Season with mace, cinnamon and cloves. Dis- solve the sugar in a little water; add the vinegar. When hot drop in fruit and let cook until hot through, but not to break. Put in jars hot and seal tight. Pickled Peaches or Pears. One-half cup of vinegar and one-half pound of sugar to a little over one pound of the fruit; place all the sugar and vinegar over the fire till it comes to a boil; add a layer of fruit and cook until soft enough to run a fork through, then remove the fruit and fill the same way until all are done. The syrup needs no more cooking. Stick cloves in the fruit before cooking and add cinnamon to syrup if desired. Pickled Peaches. Seven pounds fine large peeled peaches, four pounds white sugar, one pint vinegar, a very little mace. Boil fruit in syrup until tender, then bottle. Mrs. C. E. Maxdeville. Spiced Cherries. One pint vinegar, three pounds sugar, one small bag of spices. Boil the cherries in this syrup until done. Let stand until next day — then pour off the juice and boil it, pour over the fruit again and bottle. Mrs. C. E. Maxdeville. Spiced Grapes. Pulp seven pounds of grapes. Let them come to a boil. Squeeze out the seeds and then add the skins with three and one-half pounds of sugar, one pint of vinegar, one-half ounce New Century Cook Book. 93 each of cloves and cinnamon, one tablespoon allspice. Boil all together fifteen minutes. Mrs. N. H. Towne. Spiced Peaches. One peck peaches, two quarts vinegar, three nutmegs, one tablespoon cloves, one tablespoon cinnamon, one quart sugar. After paring peaches place in crock, strewing spices through them; boil vinegar and sugar together and pour over them; let stand one day, then pour the liquid off and bring to a boil again; pour over the fruit and let stand another day; do this three days in succession, the fourth day boil all together twenty minutes. They are then ready to bottle and seal. Mrs. B. F. Moon. Spiced Peaches. Five pounds peaches, three pounds loaf sugar, one quart cider vinegar, two or three cloves in each peach or a small piece of mace. Boil soft and can hot. Spiced Peaches. Seven pounds of fruit, five cents worth of cloves, ten cents worth of cinnamon, four pounds brown sugar, one quart vinegar; put vinegar and sugar into a kettle and let them come to a boil, skim well, then add the spice tied in their sacks; add fruit. Boil slowly until the fruit is soft enough to run a straw through. Put into cans and seal. Mrs. J. B. Swift. Spiced Currants. Five pounds currants, three pounds sugar, small pint of vinegar, mustard pepper and other spice to taste. Boil one hour. Spiced Currants. Seven pounds of currants, four pounds sugar, one pint of vinegar, one tablespoon cinnamon, one teaspoon cloves, one of allspice. Boil slow two hours. Oakland Church. Spiced Gooseberries. One pint vinegar, three pints sugar, five pints berries, one teaspoon cloves and cinnamon, scald all together thoroughly then skim out the fruit and boil juice down as thick as desired, add the fruit, let it boil up again and put in jars. This same recipe is good for cherries or currants. 94 New Century Cook Book. Chili Sauce. Eighteen ripe tomatoes, six onions, one and one-half tea- cup vinegar, three red peppers, one teaspoon each cloves, all- spice, nutmeg, pepper and cinnamon, two teaspoons salt, one cup sugar

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