vegetarianvegangluten-freedairy-freenut-free
Indian Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 16
Presented as published in 1914. 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
- 12 large ripe tomatoes
- 1 lb. chopped raisins
- 12 apples
- 1/2 C. salt
- 1 gal. vinegar
- 2 lbs. brown sugar
- 6 medium onions
Method
Boil all together for 1 hour covered.
Strain.
Add 2 tablespoons ground ginger.
Add one-eighth pound mustard mixed with one-half of the vinegar.
Boil for half an hour.
Bottle.
Nutrition per serving
446Calories
3 gProtein
104 gCarbs
1 gFat
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 8. The excerpt below is the record exactly as published.
INDIAN SAUCE. 12 large ripe tomatoes 1 lb. chopped raisins 12 apples i/2 C. salt 1 gal. vinegar 1 green pepper 2 lbs. brown sugar 6 medium onions
Cook this with the app: pantry check, scaling, and the assistant.