Pepper Sauce

Ingredients

• one-third full of small green or red peppers
• one tea-spoonful of salt
• two tablespoonfuls of sugar
• fill the bottle with the best cider vinegar

Method

1. 1

   Fill a pint bottle one-third full of small green or red peppers; if they cannot be got, take larger ones and cut into small pieces.

2. 2

   Add salt and sugar; fill the bottle with cider vinegar.

3. 3

   Let it stand several days before using.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 38. The excerpt below is the record exactly as published.

PEPPER SAUCE. Fill a pint bottle one-third full of small green or red peppers; if they cannot be got, take larger ones and cut into small pieces. Add one tea-spoonful of salt, two table- spoonfuls of sugar; fill the bottle with the best cider vine- gar. Let it stand several days before using. Excellent with soup, fish, or cold meats. ANCHOVY SAUCE. To one-half pint of drawn butter add three table-spoonfuls of essence of anchovy and one table-spoonful of lemon juice. CAPER SAUCE. Make a drawn butter sauce, while hot add three table- spoonfuls of capers, one table-spoonful of lemon juice, one table-spoonful of essence of anchovy. SHRIMP SAUCE. To a drawn butter sauce add half a pint of canned shrimps, cut in pieces not too fine, a very little lemon juice, a little Cayenne pepper. Mix well, and it is ready for use. CATSUPS AND SAUCES. TOMATO CATSUP. Take three gallons of ripe tomatoes, cut out the blemishes, scald and strain through a cloth, not allowing the pulp to press through. To ten pints of juice add two pints of vine- gar, three table-spoonfuls of salt, five of sugar, and one pint of chopped onions, in a muslin bag; put it into a preserv- ing-kettle, and boil to one quart, or thick as boiled custard. Just before taking it off the fire, stir in half a tea-spoonful each of ground cloves, mace, allspice, cinnamon, and black pepper, one-fourth of a tea-spoonful of Cayenne pepper, and one tea-spoonful of Lexington mustard. Bottle it while hot, putting a tea-spoonful of salad oil in each bottle, and seal. Mrs. M. H. McConnell. TOMATO CATSUP. Boil one bushel of tomatoes until soft, strain them through a fine sieve ; add one-half gallon of vinegar, half a pint of salt, two ounces of ground cloves, one-fourth of an ounce of allspice, one-fourth of an ounce of Cayenne pepper, three ta- ble-spoonfuls of black pepper, and five, heads of garlic peeled and separated; mix well, and boil until reduced to one-half; then bottle without straining. Mrs. J. B. Huston. CUCUMBER CATSUP. Pare and grate the cucumbers. To one quart of cucum- bers add three large onions grated, one tea-spoonful of salt, and one tea-spoonful of ground pepper; drain through a sieve; measure the juice, and add the same quantity of vin- egar. It must be closely sealed, as it is hard to keep. Mrs. Julia Chenoweth. (SO) TJie New Kentucky Home Cook Book. 81 MIXED CATSUP. Take three dozen large cucumbers and one peck of green tomatoes sliced ; sprinkle salt over them, and let them stand overnight ; then slice six large onions and one dozen bell- peppers ; grind all together in a sausage-grinder, squeeze dry with the hands, and add one table-spoonful of ground black pepper; put in self-sealing jars, fill them half full with the ingredients, then fill up with pure cider vinegar. Mrs. L. C. Dimmitt. RED CATSUP. To half a bushel of peeled tomatoes add one quart of good cider vinegar, two pounds of brown sugar, two small boxes of mustard, two ounces of allspice, one-half ounce of cloves, two tea-spoonfuls of red pepper, one-half pound of salt, twenty cloves of garlic, and one handful of peach-tree leaves. Boil all together for four hours, and then strain. If not thick enough, boil longer, stirring constantly to prevent sticking to the kettle. Bottle while hot, and seal. Mrs. Downing, Lexington, Ky. FRENCH CATSUP. Take one dozen cucumbers, two dozen green tomatoes, two dozen onions, one dozen green peppers, two heads of cab- bage ; chop all very fine, drain in a colander, and press out all the water with the hands » mix all together well, and season highly with mustard and cloves. Miss Fannie Brodrick. TOMATO CATSUP. Slice and boil ripe tomatoes until soft, press out the juice, put it on a brisk fire, and boil four gallons at once; add four table-spoonfuls of salt, one level table-spoonful of mace, one tea-spoonful of Cayenne pepper, half a tea-spoonful of oil of cloves, and one quart of pure cider vinegar ; a little sugar may be added if desired. Boil it until thick, and bottle it and seal it while hot. Mrs. H. C. Ashton. 6 82 The New Kentucky Home Cook Book. WALNUT CATSUP. Take fifty tender white walnuts that can be easily pierced with a pin ; mash and put them in a gallon of vinegar ; boil it down to three quarts and strain it; add half an ounce of ground allspice, half an ounce of mace, quarter of an ounce of cloves, and half a tea-spoonful of black pepper to each quart; boil it twenty minutes, skimming it well. Bottle it, and seal up hot. Mrs. W. S. Moores. CURRANT CATSUP. Take five pounds of stemmed currants mashed through a sieve, three pounds of brown sugar, two table-spoonfuls of allspice, two of cloves, two of cinnamon, one table-spoonful of black pepper, a pinch of salt, and one quart of vinegar; mix all together, and stir well ; then put in a preserving- kettle, and boil half an hour. Bottle, and seal tightly. CHERRY OR PLUM CATSUP. One peck of cherries, damsons, or plums, three pounds of brown sugar, three half-pints of good vinegar, one-fourth of an ounce of ground mace, and one-fourth of an ounce of cloves; boil two hours, then take out the fruit; boil the sirup half an hour, and pour over the fruit. Seal up hot. Mrs. Julia Chexowetii. TOMATO SAUCE. Take twelve large ripe tomatoes, and peel and slice them ; chop fine four sweet peppers, ripe or green, and two onions ; place all together in a preserving-kettle, adding one table- spoonful of salt, two of sugar, and a pint of vinegar; simmer two hours, or until quite thick. Bottle, and seal. Mrs. B. Hurt. COLD TOMATO SAUCE. Take a half peck of ripe tomatoes, peel and drain through a colander twenty-four hours, then mash them, add one tea- cupful of sugar, salt to taste, one small tea-cupful of white The Neiv Kentucky Home Cook Book. 83 mustard-seed, four table-spoonfuls of horse-radish grated, two dozen stalks of celery chopped fine or one-half ounce of celery-seed, two table-spoonfuls of ground black pepper or one of black and one of red, and one quart of strong vinegar cold ; stir well. Bottle, and seal. Mrs. George Suxser. CHILLI SAUCE. Twenty-four ripe tomatoes peeled and cut fine, eight onions and six green peppers chopped fine ; put them in a porcelain kettle, and add eight coffee-cupfuls of vinegar, one tea-cupful of Lexington mustard, eight table-spoonfuls of sugar

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