Governor's Sauce

Ingredients

• One peck green tomatoes
• four large onions
• six red peppers
• one teacup grated horseradish
• one teaspoon Cayenne
• one of black pepper
• one teaspoon mustard
• half cup sugar
• one teacup salt

Method

1. 1

   Slice tomatoes and sprinkle with salt, let sit overnight.

2. 2

   Drain, then simmer all ingredients until cooked through.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 54. The excerpt below is the record exactly as published.

six red peppers, four cloves of garlic, for one hoar; then add a half pint or half pound salt, three tablespoons black pepper, half ounce ginger, half ounce allspice, half ounce mace, half ounce cloves; then boil again for one hoar longer, and when cold add one pint of vinegar and a quarter pound of mus- tard; and if you like it very hot, a table spoonful of Cayenne. MINT SAUCE. Mix one tablespoon of white sugar to half a teacup of good vinegar; add the mint and let it infuse for half an hoar in a cool place before sending to the table. Serve with roast lamb or mutton. CELERY SAUCE. Mix two tablespoons of floor with half a teacup of batter; have ready a pint of boiling milk; star the floor and batter into the milk; take three heads of celery, cot into small bits, and boil for a few minutes in water, which strain off; pat the celery into the melted batter, and keep stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. GOVERNOR'S SAUCE. One peck green tomatoes, four large onions, six red pep- pers, one teacup grated horseradish, one teaspoon Cayenne and one of blaok pepper, one teaspoon mustard, half cop sugar; Blioe the tomatoes and sprinkle one teacup salt

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