Spanish Sauce

Ingredients

• half a peck of green tomatoes
• six onions sliced thin
• half a pound of brown sugar
• two ounces of white mustard seed
• half an ounce each of ground black pepper
• half an ounce each of ginger
• half an ounce each of cloves
• half an ounce each of cinnamon

Method

1. 1

   Sprinkle with salt and let them stand over night.

2. 2

   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 cinnamon.

3. 3

   Mix dry, and alternate the layers of tomatoes and mixed spices.

4. 4

   Cover with vinegar and boil two hours.

As published

This recipe was extracted from Cooks in clover (1889), page 15. The excerpt below is the record exactly as published.

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

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