Pepper Sauce
From The Henderson cook book, 1914
Serves 20
— Mrs. Ann Southerland.
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
Method
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 86. The excerpt below is the record exactly as published.
PEPPER SAUCE. One gallon vinegar, 30 pods of ripe pepper, 30 pods of green pepper and 12 onions. Put these in the kettle with vinegar and boil until it begins to come to pieces. Then strain it through a colander, pressing it thoroughly. Add iy2 cups of sugar and 1 cup of spices
Cook this with the app: pantry check, scaling, and the assistant.