Chili Sauce

Ingredients

• Fourteen large ripe tomatoes
• 5 cups vinegar
• 2 1/2 cups sugar
• 5 onions
• 1 red pepper
• 1 small tablespoonful of salt
• 1 large teaspoonful of cinnamon
• 1 small teaspoonful of cloves

Method

1. 1

   Chop pepper and onions very fine, peel tomatoes and cut very fine.

2. 2

   Cook until thick.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 119. The excerpt below is the record exactly as published.

e onions chopped, six green peppers, three quarts chopped cabbage, one-half ])int of grated horseradish, mustard seed, black pepper to taste Put vineo-ar to this and cork tiaht. Do not cook. Put in mustard if preferred. "" ' Mrs. A'ickers. Cooked Piccalilli. One peck green tomatoes, three large onions c!io|)|)tMl l]m\ mix with one cu'p of salt, let this lie over night, then drain in the morning, boil in two quarts of vinegar and one quart of water 15 minutes, drain again, then add two pounds of sugar, three pints of vinegar, one-half pitund of white mustard seed, one-half teaspoon of cayenne popper, two tablespoons of cinnamon, two tablespoons of allspice, two tal)lespoons of ginger. Boil all togetlier 1.") miiinie.-. Afus. ^. B. Chili Sauce. Fourleen large ripe tomatoes, •>}, rups vinegar. 2 J (•u])s sugar, .■) onions, 1 red pepper, 1 small tablespoonful of salt, 1 large teaspoonful of cinnamon, 1 small tea- spoonful of clove

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