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Chili Sauce
From The new home cook book, 1896
Serves 12
Presented as published in 1896. 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 The new home cook book (1896), page 55. The excerpt below is the record exactly as published.
CHILI SAUCE WITH SPICE. Mrs. Lamkin. Eighteen tomatoes (ripe ones) ; one green pepper chopped fine; three onions, if that flavor is desired; two tablespoons of salt ; one-half cup of sugar, two cups of VALUABLE RECIPES. 133 vinegar, one teaspoon of each kind of spice ; stew slowly; tomatoes to be sliced. Good without onion. CHILI SAUCE. Mrs. E. H. Dennison, Highland Park, 111. To nine large ripe tomatoes and three green peppers, add one onion chopped fine, two cups of vinegar, two tablespoons of sugar, and one of salt ; steam one hour, then add one teaspoon of ginger, one of allspice, and one of cloves
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