Queen of Ode Sauce

Ingredients

• one peck of green tomatoes chopped fine
• one cup of salt sprinkled through them
• one cup of sugar
• one cup of grated horse-radish
• six large peppers
• four large onions chopped fine
• one tablespoon of ground cinnamon
• the same quantity of cloves
• allspice
• and mace
• Add cider vinegar enough to cover

Method

1. 1

   Let them stand over night.

2. 2

   In the morning, drain the water off and add one cup of sugar, one cup of grated horse-radish, six large peppers, four large onions chopped fine, one tablespoon of ground cinnamon, the same quantity of cloves, allspice and mace.

3. 3

   Add cider vinegar enough to cover, and cook until soft.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 14. The excerpt below is the record exactly as published.

one cup of sugar, juice of two lemons and the rind of one pared very thin. Two heaping tablespoons of mint, chop- ped as fine as possible. The lemon rind to be chopped fine too. Mix all together and let stand several hours. This may be bottled for future use. Mrs. Chas. B. Reynolds. Chili Sauce, I. — Eight quarts of tomatoes, three pints of vinegar, one pound of brown sugar, one tea- cup of salt, one teacup of mustard seed, one tea- spoon of black pepper, one teaspoon of ground COOKS IN CLOVER. mustard, two ounces of cloves, two ounces of cinna- mon, two ounces of allspice, one quart of onions chopped, three peppers chopped, celery seed to taste. Cook three hours. Miss Libbie Still. Chili Sauce, II. — Thirty tortiatoes, ten onions, two green peppers chopped, one quart of vinegar, one large cup of sugar, three teaspoons of salt, one j of cloves, one of cinnamon, and one of allspice; one] nutmeg grated, one tablespoon of celery seed. Boil] until quite thick. Mrs. W. N. Kip. Chili Sauce, III. — Thirty-five large ripe tomatoes, ten bell peppers, eight onions, four tea.spoons of cinnamon, four teaspoons of cloves, four teaspoons of ginger, four tablespoons of salt, eight tablespoons of sugar, eight cups of vinegar. Peel and chop the tomatoes very fine ; cut the peppers and take out one- third of the seeds ; peel the onions, chop them and the peppers together very fine, and put in alargepreserv |ing kettle; when they begin to boil, add spices and ; vinegar. Boil all together two hours, stirring f re- Iquently to prevent burning. When cold, put in ] wide-mouthed bottles and cork tightly. Mrs. John Wooley. Spanish Sauce. — Half a peck of green tomatoes; six onions sliced thin. Sprinkle with salt and let them stand over night. In the morning drain very dry and add half a pound of brown sugar, two ounces of white mustard seed, half an ounce each of ground black pepper, ginger , cloves and cinna- mon. Mix dry, and alternate the layers of tomatoes and mixed spices. Cover with vinegar and boil two hours. Mrs. A. C. H. Queen of Ode Sauce. — One peck of green to- matoes chopped fine, one cup of salt sprinkled through them; let them stand over night. In the morning, drain the water off and add one cup of SAUCES AND GRAVIES. 23 sugar, one cup of grated horse-radish, six large pep- pers, four large onions chopped fine, one tablespoon of ground cinnamon, the same quantity of cloves, allspice and mace. Add cider vinegar enough to cover

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