Chilli Sauce

Ingredients

• Eighteen large ripe tomatoes
• eight red peppers
• one onion
• four cups vinegar
• four tablespoonfuls sugar
• two tablespoonfuls salt
• one tablespoonful ginger
• one tablespoonful each of cloves
• cinnamon
• allspice
• nutmeg

Method

1. 1

   Chop fine the tomatoes, peppers, and onion.

2. 2

   Add vinegar, sugar, salt, ginger, cloves, cinnamon, allspice, and nutmeg.

3. 3

   Boil for one hour.

4. 4

   This makes about three quarts.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 374. The excerpt below is the record exactly as published.

CHILLI SAUCE. Eighteen large ripe tomatoes, eight red peppers, one onion ; chop fine; add four cups vinegar; four tablespoonf uls sugar, two tablespoon- fuls salt, one tablespoonf ul ginger, one tablespoonful each of cloves, cinnamon, allspice and nutmeg ; boil one hour. This makes about three quarts. HOT SAUCE FOR MEATS, Four onions, two cups of sugar, thirty-two tomatoes, one quart of vinegar, four peppers, two tablespoonfuls of salt, two tablespoonfuls of cinnamon, two tablespoonfuls of cloves, three tablespoonfuls of red pep- per ; cook, strain and bottle. MINT SAUCE. Mix one tablespoonful of white sugar to half a teacup of good vine- gar ; add the mint and let it infuse for half an hour before sending to the table. Serve with roast lamb or mutton. EGG SAUCE. Take yolks of two eggs boiled hard ; mash them with a tablespoon- ful of mustard, a little pepper and salt, three tablespoonfuls of vinegar and three of salad oil. A tablespoonful of catsup improves this for some. This sauce is very nice for boiled fish. CA TS UPS AND SA UCES. 441 FISH SAUCE. One quarter of a pound of fresh butter, one tablespoonful of finely chopped parsley, a little salt and pepper and the juice of two lemons. Cream the butter ; mix all well together, adding at the least a teaspoon- ful of mayonnaise. Less lemon juice may be used if preferred. TOMATO SAUCE. Nine ripe tomatoes, peeled and cut small* a red pepper chopped fine, one teacup of vinegar, two tablespoonfuls brown sugar, one table- spoonful of salt, one teaspoonful ginger, one of cloves, one of allspice ; put vinegar in last ; stew one hour. PEPPER SAUCE. Four dozen green peppers, five onions, one handful of garlic, three tablespoonfuls of grated horseradish, two quarts best cider vinegar, one quart of water. Put the whole into a kettle on the fire and boil until soft enough to mash in a sieve with a spoon, then add two tablespoon- fuls of black pepper, one tablespoonful each of allspice powdered, mace pulverized, one-half tablespoonful of cloves pulverized and one table- spoonful of salt. Place the mixture on the fire and let boil ten minutes. Pass all the spices through a sieve before adding to the peppers. TOMATO MUSTARD. One peck of ripe tomatoes ; boil with two onions, six red peppers, four cloves of garlic, for one hour, then add a half pint or half pound of salt, three tablespoonfuls of black pepper, half ounce ginger, half ounce all- spice, half ounce of mace, half ounce of cloves, then boil again for one hour longer, and when cold add one pint of vinegar and a quarter pound of mustard, and if' you like it very hot, a tablespoonful of cayenne. HORSE RADISH SAUCE. Grate very fine a root of horse radish ; with two tablespoonfuls of it mix a teaspoonful of salt and four tablespoonfuls of cream, stir briskly and add by degrees a wineglass of vinegar. SHIRLEY SAUCE. Four quarts of tomatoes, four spoonfuls of salt, four of black pepper, one-half spoonful cayenne pepper, one-half of allspice, three spoonfuls of mustard, all simmered slowly in one quart of vinegar for three hours. Bottle when cold. Put one teaspoonful of olive oil in each bottle just before corking to preserve it. 442 CATSUPS AND SAUCES. SAUCE FOR ROAST -BEEF. Grate horse raddish on a grater into a basin, add two tabespoonfuls cream, with a little mustard and salt, mix well together, add four table- spoonfuls of the best vinegar, and mix the whole thoroughly. The vin- egar and cream are both to be cold. CELERY SAUCE. Wash six or eight heads and take off the outer leaves; cut the heads up into bits three or four inches long. Stew them until tender in half a pint of broth or white gravy, then add two spoonfuls of cream and an ounce of butter rolled in flour; season with pepper and salt and simmer the whole together. The Reaves will do to flavor soup that is to be strained. MUSTARD SAUCE. One cup of sugar, one cup of vinegar, one tablespoonful of butter, four eggs and one tablespoonful of mustard; beat. the eggs well, mix all together, turn into a new tin pail or basin and boil in water same as custard, only to a cream, not thick. Strain through a thin cloth and it is done. COMMON ONION SAUCE. Take four or five white onions, half a pint of hot milk, one ounce of butter, pepper and salt to suit your taste. Peel the onions and boil them till they are tender, press the water from them and chop them very fine. Have the milk hot, pulp the onions with it, add the butter ; pepper and salt to suit you taste. TOMATO SOY. Slice green tomatoes, put a little salt on them and leave them in a large dish to drain, then add half as much onions cut up as you have tomatoes ; vinegar enough to keep from burning, and spice to suit the taste — allspice, black pepper, mustard, ginger and red pepper ; boil half an hour ; when cold pour off the vinegar and add fresh TOMATO RELISH. Twenty-five tomatoes (ripe and peeled), four onions, eight peppers (seeds taken out), chopped fine with onions, eight cups of vinegar, four tablespoonfuls sugar

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