Pepper Sauce

Ingredients

• Four dozen green peppers
• five onions
• one handful of garlic
• three tablespoonfuls of grated horseradish
• two quarts best cider vinegar
• one quart of water
• two tablespoonfuls of black pepper
• one tablespoonful each of allspice powdered
• mace pulverized
• one-half tablespoonful of cloves pulverized
• one tablespoonful of salt

Method

1. 1

   Put the whole into a kettle on the fire and boil until soft enough to mash in a sieve with a spoon.

2. 2

   Then add the spices and let boil for ten minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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.

one table- spoonful of salt, one teaspoonful ginger, one of cloves, one of allspice ; put vinegar in last ; stew one hour. PEPPER SAUCE. Four dozen green peppers, five onions, one handful of garlic, three tablespoonfuls of grated horseradish, two quarts best cider vinegar, one quart of water. Put the whole into a kettle on the fire and boil until soft enough to mash in a sieve with a spoon, then add two tablespoon- fuls of black pepper, one tablespoonful each of allspice powdered, mace pulverized, one-half tablespoonful of cloves pulverized

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