Chili Sauce No. 2

Ingredients

• 24 large ripe tomatoes
• 4 cups vinegar
• 6 large onions
• 2 t-spoon cinnamon
• 4 pods hot red pepper
• 1 t-spoon cloves
• 1 t-spoon allspice
• 3 tbls. salt
• 2 cups sugar

Method

1. 1

   Pour boiling water over tomatoes, let stand few minutes until skin slips off easily.

2. 2

   Cut up fine, tomatoes, onions and peppers.

3. 3

   Cook all together, stirring constantly until thick.

4. 4

   Seal hot.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 49. The excerpt below is the record exactly as published.

CHILI SAUCE NO. 2. 24 large ripe tomatoes. 4 cups vinegar. 6 large onions. 2 t-spoon cinnamon. 4 pods hot red pepper. 1 t-spoon each cloves and all- 3 tbls. salt. spice. 2 cups sugar. Pour boiling water over tomatoes, let stand few minutes until skin slips off easily. Cut up fine, tomatoes, onions and peppers. Cook all together, stirring constantly until thick. Seal hot. Mrs. W. V. Green. GREEN TOMATO SAUCE. V'l pk. green tomatoes. 1/2 Pt. white mustard seed. 2 white hard head cabbages. 4 lbs. sugar. 15 white onions. 1 tbls. celery seed. 1 large stalk celery. 1 tbls. ground cloves. 25 cucumbers. 1 tbls. ground allspice. 11/2 gals, best vinegar. Cut vegetables into small pieces, salt down over night in stone crock. Pour off brine and rinse vegetables in cold fresh water. Pour over vegetables vinegar and sugar ; add mustard, celery seed, and spices. Cook until tender. Seal hot in jars with glass tops and new rubbers. Mrs. Joel Hunter. CHILI SAUCE NO 3. (Made with canned tomatoes) 1 No. 2 can tomatoes. 14. t-spoon red pepper. 1/2 cup vinegar. 1 tbls. cinnamon. 1/4 cup sugar. 1 medium onion chopped fine. 1/2 t-spoon salt. 1 green pepper chopped fine. Mix thoroughly and boil 45 minutes. Mrs. Claude B. Davis. 96 ATLANTA WOMAN'S CLUB COOK BOOK GREEN TOMATO SAUCE. 1 qt. green tomatoes (cut fine). Pepper, salt, allspice, cloves (to 1 cup brown sugar. taste). 1 cup vinegar. 1 small onion (shredded fine). Boil to a jam, stirring frequently to prevent scorching. Mrs. Charles Walker. PLUM SAUCE NO. 1. 5 cups plums, (seeded). 1 lb. nuts. 5 cups sugar. 1 lb. raisins. 3 oranges, (grind peel and all). Mix and let stand over night. Then cook 25 minutes. Mrs. Fred Cornell. PLUM SAUCE NO. 2. 8 qts. plums. 1 t-spoon ground cloves. 6 qts. sugar. 1 t-spoon mace. 1 qt. apple vinegar. 1 t-spoon cinnamon. Cook plums until soft (about fifteen minutes). Drain off water, add vinegar, sugar and spices. Cook one hour, stirring con- stantly. Miss Carroll Campbell. SCUPPERNONG BUTTER. 1 qt. scuppernongs. 3 cups sugar. Cover scuppernongs with water and cook twenty minutes. Rub through colander. .Add sugar and cook twenty minutes, stir- ring frequently. Mrs. S. L. Dabney. APPLE BUTTER. 16 lbs. apples. 1 pt. vinegar. 6 lbs. sugar. Stew apples and strain through colander. Add vinegar and sugar, cook slowly three hours. When nearly done, flavor with cinnamon. Mrs. C. E. Cresse. PLUM CHUTNEY. 2 qts. plums, (damsons) . V4, t-spoon each of ground mace, 1 cup sugar to every 2 qts. allspice, and cloves. 1 t-spoon ground cinnamon. 1/2 t-spoon salt. 1 grated lemon rind. 1 pt. vinegar and water mixed. Cook the plums in the liquid until they may be pressed through a seive; add sugar and other ingredients. Simmer until thick as catsup. Keep in stone crock, or sealed in fruit iars. Mrs. Howard H. McCall, State Chairman Georgia State Federation Woman's Clubs. PICKLES, MARMALADES AND RELISHES 97 INDIAN CHUTNEY. 1 qt. malt vinegar. 4 oz. ground ginger. 1 lb. sour apples. 2 oz. dry mustard. 14 lb. onions. 4 oz. salt. 1 lb. moist sugar. 14 oz. cayenne pepper. 14 lb. raisins. 4 cloves garlic. Peel, core and slice apples. Peel and coarsely chop onions. Stone and quarter raisins. Chop the garlic finely. Cook apples, onions and garlic with salt, sugar and vinegar until quite soft and pass thru a fine hair sieve. Add raisins, mustard, ginger and Cayenne — mix well together — turn into a jar, let stand in a warm place until the following day. Have ready some perfectly dry wide necked small bottles or jars, fill them with the Chutney and cover so as to exclude the air. This Chutney may be kept for a year or two. Mrs. Rupert E. Hall. CHUTNEY SAUCE. 12 large apples. 2 pods sweet green pepper. 8 medium size green tomatoes. 1 cup seeded raisins. 4 medium size onions. 1 qt vinegar. 2 cups brown sugar. 1 t-spoon cinnamon. 2 tbls. mustard seed. 1 t-spoon cloves. 1 t-spoon salt. 1 t-spoon allspice

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