Chili Sauce

Ingredients

• One-half bushel of ripe tomatoes
• twelve tablespoonfuls of table salt
• one-half teacupful of mustard seeds
• one and one-half ounces of ground cloves
• one and one-half ounces of cinnamon
• one and one-half ounces of nutmeg
• one and one-half ounces of allspice
• one-half ounce of whole cloves
• one-half ounce of pepper
• thirty green peppers
• thirty onions
• one-half gallon of cider vinegar
• one and one-half pounds of brown sugar

Method

1. 1

   Scald, skin, and cut tomatoes.

2. 2

   Add salt, mustard seeds, spices, green peppers, and onions.

3. 3

   Cook until tomatoes soften, then boil for about half an hour.

4. 4

   Seal in jars.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 141. The excerpt below is the record exactly as published.

CHILI SAUCE. One-half bushel of ripe tomatoes; scald, skin and cut to pieces ; twelve tablespoonfuls of table salt, one-half teacupful of mustard seeds, one and one-half ounces of ground cloves, one and one-half ounces of cinnamon, one and one-half ounces of nutmeg, one and one-half ounces of allspice, one-half ounce of whole cloves, one- half ounce of pepper, thirty green peppers, thirty onions, one-half gallon of cider vinegar, and one and one-half pounds of brown sugar

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