Cold Tomato Sauce
From Virginia Cookery-book, 1884
Serves 12
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 58. The excerpt below is the record exactly as published.
Cold Tomato Sauce. Half a peck of ripe tomatoes, peeled and drained through a colander for twenty-four hours, then chopped up fine ; put to them one small teacupful of salt, one full cup of sugar, one cup of white mustard-seed, one cup of nastur- VIRGINIA COOKERY-BOOK. 115 tium-seed, four table-spoonfuls of horseradish, two dozen stalks of celery chopped up fine, or half an ounce of cel- ery-seed, two table-spoonfuls of ground black pepper, one quart of good vinegar
Cook this with the app: pantry check, scaling, and the assistant.