Garibaldi Sauce
From The Toronto Cook Book, 1915
Serves 12
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 174. The excerpt below is the record exactly as published.
Garibaldi Sauce Four green tomatoes, one pound of raisins, three pounds of brown sugar, three apples, three onions, one lemon, quarter pound of red pepper, one small cup salt, three pints vinegar
Cook this with the app: pantry check, scaling, and the assistant.