Green Tomato Sauce
From Cooks in clover, 1889
Presented as published in 1889. 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 Cooks in clover (1889), page 15. The excerpt below is the record exactly as published.
e peck of green to- matoes chopped fine, one cup of salt sprinkled through them; let them stand over night. In the morning, drain the water off and add one cup of SAUCES AND GRAVIES. 23 sugar, one cup of grated horse-radish, six large pep- pers, four large onions chopped fine, one tablespoon of ground cinnamon, the same quantity of cloves, allspice and mace. Add cider vinegar enough to cover, and cook until soft. Mrs. Robert Bill. Green Tomato Sauce.— One peck of green to- matoes, four onions, six green peppers, all chopped fine; add one cup of salt, and let it stand over night; then strain very dry and add one cup of grated horse-radish, one cup of brown sugar, one tablespoon of whole cloves, one tablespoon of whole cinnamon, one tablespoon of whole allspice
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