New England Chili Sauce

Ingredients

• 1 pk green tomatoes
• 1 small head cabbage
• 12 large, tart apples
• 6 medium-sized onions
• 4 large, green peppers
• 1 tablesp ground mustard
• 1 tablesp cinnamon
• 1 tablesp cloves
• 1 tablesp allspice
• 2 lbs brown sugar
• 2 qts vinegar
• ½ cup salt

Method

1. 1

   Boil 2 hours and put away in crocks, well covered.

2. 2

   Keep in a dark, cool and dry place.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 182. The excerpt below is the record exactly as published.

1 tablesp cloves, 1 blade mace, 1 grated nutmeg, 1 little head garlic, 1 horseradish root, sliced, and 1 pod red pepper. Let come slowly to a boil, and boil for 20 minutes. Strain, cool, bottle and seal. — [E. E. W., Ore. Cooked Chili Sauce Peel and cut 1 pk sound, ripe tomatoes and cook 1 hour, then add 1 qt onions, 3 green peppers and 3 bunches celery, all chopped fine, % cup salt, 1 teasp each mustard, black pepper and cloves, 1 tablesp cinnamon, 1 lb brown sugar and 1 qt vinegar. Boil 1 hour, bottle while hot and cork and seal. Chopped apples and grated horseradish can be added to the above recipe, and also a little nutmeg, ginger, mace or cassia, if liked. Do not strain this sauce. — [G. L. N., N. Y. Uncooked Chili Sauce Peel and chop fine V2 pk good, ripe, solid tomatoes, 2 cups celery, 2 cups onions and 2 small red peppers. Mix well and add V2 cup each salt, sugar and white mustard seed, 1 tablesp each black pepper and ground cinnamon, and 1 qt good cider vinegar. This need not be cooked. Mix all ingre- dients well together, put in a stone crock, weight down with a small saucer, cover well with a cloth and paper and keep in a cool, dry, dark place. — [Mrs. M. J. L., Mich. Red Cliili Sauce Boil 1 doz ripe chili peppers in water enough to cover. When thoroughly soft, press through a fine sieve, thus remov- ing seeds and skins, and bottle the pulp. This may be used as a sauce or as a seasoning in cooking rice, beans, or meat. — [Mrs. L. J., Cal. 268 FARM AND HOME COOK BOOK New England Chili Sauce Chop fine 1 pk green tomatoes, 1 small head cabbage, 12 large, tart apples, 6 medium-sized onions and 4 large, green peppers. Mix thoroughly and add 1 tablesp each ground mustard, cinnamon, cloves and allspice, 2 lbs brown sugar, 2 qts vinegar

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