Tomato Sauce

Ingredients

• lo lbs. tomatoes
• 1 pint white white vinegar
• 2 teaspoonfuls ground ginger
• .teaspoonfuls of cayenne pepper
• ^ pint anchovy
• 4 oz. common salt
• 2 oz. garlic
• 2 oz. shalots or good onion
• juice of 3 lemons
• 2 pints chillie vinegar
• ^ pint Indian soy sauce

Method

1. 1

   Place the tomatoes in large pie-dishes in the oven and stand all night.

2. 2

   Skim them and put into a large sieve and strain through, and to three quarts tomato liquor put the above ingredients.

3. 3

   Boil all together until the onion is tender, strain through a sieve, and boil up again until the thickness of cream, then pour out and leave until quite cold, then bottle, and seal down the corks.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 26. The excerpt below is the record exactly as published.

TOMATO SAUCE. lo lbs. tomatoes. 1 pint white white vinegar. 2 teaspoonfuls ground ginger. .teaspoonfuls of cayenne pepper. ^ pint anchovy 4 oz. common salt. 2 oz. garlic. 2 oz. shalots or good onion, juice of 3 lemons. 2 pints chillie vinegar. ^ pint Indian soy. sauc

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