Tomata and Other Chatnies
From Modern cookery, in all its branches, 1884
Serves 8
Can be made with various base ingredients for different flavors.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 524. The excerpt below is the record exactly as published.
TOMATA AND OTHER CHATNIES. ( Mauritian Receipts.') The composition of these favourite oriental sauces varies but little except in the ingredient which forms the basis of each. The B E 610 MODERN COOKERY. [chap, xxxii. same piquant or stimulating auxiliaries are intermingled with all of them in greater or less proportion. These are, young cnions, chilies (sometimes green ginger), oil, vinegar, and salt; and occa- sionally a little garlic or full grown onion, which in England might be superseded by a small portion of minced eschalot. Green peaches, mangoes, and other unripe fruits, crushed to pulp on the stone roller, shown at the head of this chapter ; ripe bananas, tomatas roasted or raw, and also reduced to a smooth pulp ; potatoes cooked and mashed ; the fruit of the egg-plant boiled and reduced to a paste ; fish
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Cook this with the app: pantry check, scaling, and the assistant.