Chili Sauce
From High-Street cook book, 1885
Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 30. The excerpt below is the record exactly as published.
six chopped peppers, eighl ripe tomatoes, two tablespoonfuls of salt, two tablespoonfuls of sugar, four cups of vinegar, two teaspoonfuls of all kinds of spiers, two teaspoonfuls of mustard
Cook this with the app: pantry check, scaling, and the assistant.