Cold Tomato Sauce

Ingredients

• a half peck of ripe tomatoes
• one tea-cupful of sugar
• salt to taste
• one small tea-cupful of white mustard-seed
• four table-spoonfuls of horse-radish
• two dozen stalks of celery
• one-half ounce of celery-seed
• two table-spoonfuls of ground black pepper
• one quart of strong vinegar

Method

1. 1

   Peel and drain tomatoes, mash them, add sugar, salt, mustard-seed, horse-radish, celery, and vinegar.

2. 2

   Stir well, bottle, and seal.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 39. The excerpt below is the record exactly as published.

COLD TOMATO SAUCE. Take a half peck of ripe tomatoes, peel and drain through a colander twenty-four hours, then mash them, add one tea- cupful of sugar, salt to taste, one small tea-cupful of white The Neiv Kentucky Home Cook Book. 83 mustard-seed, four table-spoonfuls of horse-radish grated, two dozen stalks of celery chopped fine or one-half ounce of celery-seed, two table-spoonfuls of ground black pepper or one of black and one of red, and one quart of strong vinegar

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