Tapp Sauce

Ingredients

• Green mangoes, 8 units
• salt, 8 units
• raisins, 8 units
• red chillies, 4
• garlic, 4
• green ginger, 6
• Vinegar 130 units
• lime juice 22 units
• sugar 4 units

Method

1. 1

   Pound and macerate all ingredients together for a month in the sun.

2. 2

   Strain through muslin and bottle.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 239. The excerpt below is the record exactly as published.

Green ginger, 16 units (solid). Salt, garlic, of each 6 units. Chillies and mustard seed, each 2 units. Cardamoms, unit. Roil 70 units of vinegar with 32 of sugar, 1 of ginger, and } of pounded saffron. \Then cold pour over the mangoes and bottle. 19. Melon Preserve. — Take unripe melons and grate the outer rind off with a bit of glass. Stand the melons for twenty-four hours in a basin of cold sugared water. 'Phen cut a piece off one end, scrape out the seeds, and simmer the melons with half their weight of sugar, and enough of the water they have stood in to cover them. While the syrup boils, stand the pan by the fire, and cover with vine leaves for two hours. Then strain, and boil the syrup up with 4 units (solid) of p-een ginger to each two melons. Put the melons in a jai-, cover with vine leaves, and pour the boiling syrup over ; repeat for three days. 20. Milk Punch ( IVest Indian Recipe).— bottles of rum, three of brandy. Steep the rinds of fifty small limes in the spirit with twenty cloves, ten coriander seeds, half a nutmeg, and two sticks of cinnamon. Macerate for two days, add two bottles lemon juice, two of green tea made very strong, and 96 units (solid) of sugar. If liked, add a tin of preserved pineapple or a fresh pine sliced. Let all stand for six hours, then add six bottles of boiling milk. Strain carefully ; it should make sixteen bottles. Ry reducing the green tea by one bottle and the milk by two, the product is very strong and good. It is a good plan to let the punch stand for a fortnight and then decant into fresh bottles. 21. Mixed Pickles. — lliese may be made of any kind of vege- Housekeeper and Cook 343 table or seed pod. The method is the same in all. Ifp^^nted for immediate use, the vegetable is parboiled and dried, and the spiced vinegar poured over hot. If not, the vegetables are strained with salt, set to stand for two days, then covered with spic^ vinegap and set in the sun. A good proportion for spices is : To 44 units vinegar allow two cloves of garlic, two onions, 1 unit ot mustara seed^ salt, and bruised ginger, ^ unit of black pepper, cardamoms, and turmeric, and J unit red pepper and allspice. 22. Orange or Lemon Marmalade.— Boil any number of oranges, lemons, or kuttas (Seville oranges) in salt and water till a pill’s head will run into them ; remove the skins, pare out the inside white, and slice very fine. Slice the pulp also, taking care to remove every scrap of skin or string. Boil the whole with equal units (solid) of fruit and sugar if the oranges are sour ; if sweet, boil pulp and juice first till a little reduced, then add sugar to taste (not less than ^ units)^ finally the chips. Another^ and often a better way, is to boil the oranges whole as above, after steeping them in water for a day. Set aside to drain, then slice without removing the skins. Pick out pips and stringy part and proceed as above. 23. Peach, Apricot, or Plum Jam.— Boil any quantity of sugar to the pearl. This may be done by putting 1 unit of water to 2 units of sugar and boiling for two minutes. Then throw in equal units of sliced fruit to the sugar, and boil till the whole jellies when poured on a plate. 24. Preserved Pineapple.— Cut the fruit into slices, removing every speck carefully. Pack into jars, with a layer quarter-inch thick of white sugar between each layer. Fill to the very top with sugar, and set aside for a week. Then place the jar in water to the neck, and boil for half-an-hour. Place a brandied paper on the top, and cover closely. 25. Preserved and Candied Fruits are difficult to make, but the process is the same in all, viz., the pouring on of boiling hot syrup at the pearl to the fruit, either raw, or parboiled and dried. Finally, if they are to be candied, dipping the fruits in sugar boiled to the candy point, and setting in the sun to dry. On a small scale candying is very expensive, as so much sugar is wasted in the numerous processes. 2G. Raspberry Whisky. — Fill bottles with equal measures of whisky and hill raspberries. After three days pour off the whisky into bottles half full of fresh raspberries. Let them stand for three days, then add 5 units (solid) of loaf sugar to every bottle. 344 The Complete Indian Peel fourteen pomeloes uen/ /?ne— just the yellow rind— and macerate for two days in ten bottles of best gin ; add a syrup made of two bottles of water and 04 units (solid) su^ai, and filter. If one bottle of spirit is digested with spiiiacli or paisley leaves for five days^ the whole product will be as green as Chartreuse. I'liis makes one dozen. 28. Sultana Chutni. — Raisins 12 units, sugar 8 units, green salt, of each 2 units ; chillies a unit. Soak the sultanas in 20 units vinegar. Pound, add the sugar and spices and a few almonds. 2!). Sweet Mango Chutni. — Tliii-ty-two units (solid) of mangoes peeled and sliced, 16 (solid) of tamarinds stoned, 8 of manukha raisins. Boil the mangoes in 16 units of vinegar till nearly tender. Boil the tamarinds also in 16 units of vinegar with 32 units (solid) of sugar, 4 of ground green ginger, and 1 unit each of garlic and chillies. Add salt to taste, and 4 unit mixed ground hot spices. Mix and bottle. 30. Tapp Sauce.— Green mangoes, salt, and raisins, each 8 units, red chillies and^ garlic 4, green ginger 6. All these units are solid. Vinegar 130 units, lime juice 22 units, sugar 4 units

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