Hyden Sauce

Ingredients

• One gallon finely chopped cabbage
• one-half gallon finely chopped green tomatoes
• one quart finely chopped onions
• one pint finely chopped green peppers
• sprinkle with a tea cup of salt
• In morning place on stove two quarts vinegar
• two pounds brown sugar
• two ounces Tumeric
• one tablespoon celery seed
• one tablespoon cinnamon
• four tablespoons ground mustard

Method

1. 1

   Remove seeds from green peppers, sprinkle with salt, and let stand for six hours.

2. 2

   Drain and hang to dry overnight.

3. 3

   Heat vinegar, brown sugar, turmeric, celery seed, and cinnamon to boiling, then add chopped greens.

4. 4

   Simmer for twenty minutes and jar with grated horseradish.

Nutrition per serving

As published

This recipe was extracted from Choice recipes (1900), page 21. The excerpt below is the record exactly as published.

HYDEN SAUCE— Miss Laughlin One gallon finely chopped cabbage, one-half gallon finely chopped green tomatoes, one quart finely chopped onions, one pint finely chopped green peppers. Remove seeds from green peppers^ sprinkle with a tea cup of salt. Let stand about six hours and then bag and hang up to drain. Let hang all night. In morning place on stove two quarts vinegar, two pounds brown sugar, two ounces Tumeric, one tablespoon celery seed, one tablespoon cinnamon, four tablespoons ground mustard

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