Sweet Chutney

Ingredients

• Three pounds peaches stewed and chopped fine
• 1 pound raisins
• 2 teaspoons salt
• half pound preserved ginger
• 14 ounces garlic cut small
• half ounce of red pepper
• 1 teaspoon mustard
• 2 pounds sugar
• 1 bottle vinegar
• 3 or 4 chopped up apples

Method

1. 1

   Boil for one hour.

2. 2

   Very good with cold meat.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 64. The excerpt below is the record exactly as published.

, {| pound preserved ginger, 1 ounce cayenne pepper or the same amount of red pepper cut fine, 2 pounds sugar, 4 ounce garlic cut fine, 3 or 4 apples, 2 teaspoons of salt, 1 teaspoon ground ginger. Boil all together 1 hour. FRENCH MUSTARD.—One cup of onion, chopped fine, put into a bowl, and pour over 1 cup vinegar, and let _ stand over night. Take 1 tablespoon brown sugar and some ~ salt. ‘Take mustard enough to thicken. Boil. Mrs. C. H. CLark. MUSTARD PICKLES.—One quart large cucumbers, 2 quarts small potato onions, 3 large cauliflowers, 6 green peppers. Put all in a weak brine for 24 hours, then scald in same brine and drain. Sauce :—6 tablespoons mustard, 14 tablespoons tumeric powder, 3 cups sugar, 4 cup flour, 3 quarts vinegar. Mix all together with a little cold vinegar, let remainder of vinegar come to a boil, then stir in paste and let boil for a few minutes, stirring all the time to keep from burning. Pour over the pickles and bottle. EDNA FREEK. MUSTARD PICKLES.—One and one-half’ gallons 166 PICKLES AND SAUCES. best vinegar, } pound whole ginger, 4 ounce Chili peppers, 2 ounces allspice, 2 ounces tumeric, $ pound good mustard, 4 pound salt. Boil all together for 20 minutes and then put in a covered crock. The pickles can be added any time ; wash and wipe them and put in the mixture. After stand- ing a few days they are ready to use. Mrs. H. B. MYErs. MOTHER’S FAVORITE PICKLE—One quart raw cabbage chopped fine, 1 quart boiled beets chopped fine, 14 cups sugar, tablespoon salt, teaspoon black pepper, 4 tea- spoon red pepper, 1 cup grated horseradish ; cover with malt vinegar and keep from air. Mrs. J. F. TAyLor. FRENCH TOMATO PICKLE—Thirteen large apples (quartered and cored), 13 ripe tomatoes, 1 pound brown sugar, $ pound salt, $ pound mustard, 4 dozen large onions, 1 dessertspoon ground ginger, 1 teaspoon cayenne pepper, 3 pints vinegar. Boil apples in vinegar until soft, then add tomatoes and onions chopped fine, and boil until all are cooked. Next wet the mustard in vinegar, and stir in, adding the spices last. When cold seal tightly. ADDIE HUNTER. CELERY SAUCE.—One dozen heads celery cut small, 4 pound mustard, 2 ounces mustard seed, 1 teaspoon tumeric, 4 small onions, $ teaspoon red pepper, 14 teacups sugar, salt to taste. Cover with vinegar and cook slowly till tender. Miss FINDLAY. SPICED TOMATOES.—Two pounds of tomatoes, 2 pounds sugar, 2 cups vinegar, 1 tablespoon each of ground cloves, allspice and cinnamon, and 4 tablespoon of mace. Skin the tomatoes, cut into pieces and simmer slowly with the sugar for 2 hours, then add the rest of the ingredients, simmer 1 hour longer, stirring often. Then put away in tightly-corked bottles. 7 Mrs. H. PICKLES AND SAUCES. 167 SPICED TOMATOES.—Two pounds ripe tomatoes, 2 pounds sugar, 2 cups vinegar, | tablespoon cloves, 1 table- spoon allspice, 1 tablespoon cinnamon. Put the tomatoes through a colander, and to the pulp add the sugar and simmer 2 hours, then add the other ingredients and simmer 1 hour longer. Miss FINDLAY. MUSTARD PICKLES.—Six red peppers, 6 quarts small onions, 6 quarts small cucumbers, 6 quarts cauliflowers. Let these stand in salt and water 24 hours, drain and rinse in cold water. Dressing to put over pickles:—1 gallon of cider vinegar, 6 tablespoons of best mustard, 14 cups white sugar, 1 cup sifted flour, $ ounce tumeric powder, 4 ounce curry powder. Put pickles in vinegar and let come to a scald, then add the rest of ingredients, which have all been moistened with a little vinegar. Let all boil about 8 or 10 minutes. 1 gallon of vinegar makes dressing enough for 8 or 9 quarts of pickles. Mrs. N. W. E. Kine. PEPPER HASH PICKLE.—One cabbage, 6 large onions, 14 dozen green peppers (small). Chop all very fine, taking seeds out of half ef the peppers. Sprinkle $ cup of salt over, and let stand 24 hours, drain and squeeze through cheese cloth. Cover with vinegar and add 1 quart more than will cover, 1 large tablespoon celery seed, ? cup white mustard seed and a bowl of white sugar. Stir oc- casionally for a day or two before using. MRS. STEVENSON. CELERY SAUCE.—Twenty-four heads celery, 4 pound mustard seed, 14 pounds mustard, 4 cups white sugar, 1 gallon vinegar, a little salt and red pepper. Put all on the stove and cook till tender. Add } teaspoon tumeric after- wards. Mrs. JNo. Woops. TOMATO SAUCE.—Boil 1 can tomatoes with a few 168 PICKLES AND SAUCES. slices onions and ecarrets, 4 teaspoon salt. Cook for 10 minutes, then strain. Take 1 tablespoon melted butter, 1 tablespoon flour, mix well and add to strained tomatoes, and cook a few minutes. Put a few p: ppercorns, whole cloves, cinnamon and allspice berries in a muslin bag and boil it in tomatoes. Take the bag out when tomatoes are strained. If wanted for soup, add celery, bay leaves and stock. If for poached eggs, pour some of the sauce in a baking dish, break eggs in it, as for poaching, pour the rest of the sauce over eggs. Cook in the oven for a few minutes. Mrs. PLUMMER. MUSTARD PICKLES.—One peck onions, 6 green peppers, 6 cauliflowers, 100 cucumbers. Put all in weak brine for 24 hours. Scald in the same brine and drain. Paste :—4 pound mustard, 3 tablespoons tumeric powder, 44 cups brown sugar, 1 cup flour, 1 gallon vinegar. Mix paste with some cold vinegar. Stir well until boiling, then pour over the pickles. M. E. Ross. OS INDIA CIS —Half pound bruised ginger root, | pound flour sete 4 pound fine salt, 3 pound ee mustard seed, #? aie cayenne pepper, 2 ounces peppercorns (black pepper), 1 ounce ground ae 1 ounce curry powder, 2 ounces tumeric, 1 gallon best vinegar. Boil well together for 10 minutes. Allow to cool. Put in a stone jar or crock and keep well covered. Wash and dry all kind of pickling vegetables, and add to this cold spiced mixture. Not necessary to put all in on the same day or week. Mrs J. K. Ross. SWEET CHUTNEY.—Three pounds peaches stewed and chopped fine, 1 pound raisins, 2 teaspoons salt, + pound preserved ginger, 14 ounces garlic cut small, $ ounce of red pepper, 1 teaspoon mustard, 2 pounds sugar, 1 bottle vine- PICKLES AND SAUCES, 169 gar, 3 or 4 chopped up apples

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