Hot Sauce for Meats

Name: Hot Sauce for Meats
Yield: 10 servings
Ingredients: Four onions; two cups of sugar; thirty-two tomatoes; one quart of vinegar; four peppers; two tablespoonfuls of salt; two tablespoonfuls of cinnamon; two tablespoonfuls of cloves; three tablespoonfuls of red pepper

From The household (of the Detroit free press), 1886

Serves 10

Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 374. The excerpt below is the record exactly as published.

HOT SAUCE FOR MEATS, Four onions, two cups of sugar, thirty-two tomatoes, one quart of vinegar, four peppers, two tablespoonfuls of salt, two tablespoonfuls of cinnamon, two tablespoonfuls of cloves, three tablespoonfuls of red pep- per

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