Tomato Sauce

Ingredients

• 3 green peppers
• 1 onion chopped fine
• 2 cups vinegar
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspvon ginger
• 1 teaspoon allspice
• 1 teaspoon cloves

Method

1. 1

   Steam for 1 hour; add ginger, allspice, and cloves; simmer a few minutes then bottle and seal.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 62. The excerpt below is the record exactly as published.

3 green peppers, 1 onion chopped fine, 2 cups vinegar, 2 tablespoons sugar, 1 tablespoon salt. Steam 1 hour; add 1 teaspvon ginger, 1 teaspoon allspice, 1 teaspoon cloves ; simmer a few minutes then bottle and seal. Mrs. JACKSON, CELERY SAUCE.—One dozen heads celery and 6 onions, {| pound mustard seed, # pound mustard, 2 cups white sugar, 2 quarts vinegar, 4 teaspoon tumeric powder, a little salt and cayenne pepper. Simmer 2 hours slowly. . Mrs. JOHN STEPHENS. BEST OF CHILI SAUCE.—One peck ripe tomatoes skinned, 6 dessertspoons white sugar, 6 dessertspoons salt, 6 large onions, 3 peppers (if you like it hot), 3 cups vinegar. Boil 2 hours. Bottle hot. Mrs. Moonie. CELERY SAUCE.—Four pounds tomatoes, 2} pounds celery, 8 ounces salt, ? ounce ground black pepper, # ounce mustard, { ounce cinnamon, § pound white onions, 2 pounds white sugar, $ teaspoon cayenne pepper, 1 quart strong vinegar. Wipe tomatoes, boil till tender, put through sieve ; chop onion and celery fine, add to the strained tomatoes ; then add spice. Boil until thick, stir often and seal while hot. Excellent. Mrs, M. SHANACY. TOMATO CATSUP.—To 1 gallon of strained tomatoes add 1 quart of vinegar, 1 pound of brown sugar, } pound salt, 2 or 3 red peppers, 1 ounce whole black pepper, 1 ounce whole allspice, also of ginger and cloves, } pound mustard, and a little mace. Boil 2 hours; after it is boiled strain. This will keep for years. Mrs. F. JACKSON. TOMATO CATSUP.—One bushel ripe tomatoes, 6 large onions, 1 gallon best cider vinegar, 6 tablespoons mus- tard, 1 pound brown sugar, 7 cloves garlic, 2 ounces black 162 ‘PICKLES AND SAUCES. pepper, 2 ounces allspice, 2 ounces cloves, 2 ounces cinna- mon. Season with red pepper and salt to taste. Use un- ground spices, also mild vinegar. Boil 4 hours, then strain and boil 2 hours. Bottle and cork while hot Mrs. MONTGOMERY. TOMATO BOUOTTER.—-Nine pounds peeled tomatoes, 3 pounds sugar, 1 pint vinegar, 3 tablespoons cinnamon, 1 tablespoon cloves, 14 tablespoons allspice. Boil 3 or 4 hours, or till quite thick, and stir often that it may not burn. Mrs. W. AULT. TOMATO SAUCE.—Half a bushel ripe tomatoes; rub through a hair sieve; add 4 cup white sugar, 1 cup vinegar, 1 cup salt, 1 dessertspoon curry powder, 1 teaspoon cayenne pepper. Boil 4 hours. Mrs. LAIDLAW. GREEN TOMATO PICKLE —1 peck green tomatoes sliced, 12 good-sized onions sliced, 2 quarts vinegar, 1 quart sugar, 2 tablespoons salt, 2 tablespoons ground mustard, 2 tablespoons black pepper, 1 tablespoon allspice, 1 tablespoon cloves. Mix and stew till tender. I usually put more sugar. Mrs. LAIDLAW. CRAB APPLE CATSUP.—Boil 1 peck of crabs till soft in enough water to cover them, then strain, add 2 tea- spoons cinnamon, 1 teaspoon cloves, 1 teaspoon allspice

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