Tomato Sauce

Ingredients

• Peel tomatoes
• To every gallon of juice add two pounds of sugar
• a quarter of a pound of salt
• four onions chopped fine
• two pods of red pepper
• or one table-spoonful of Cayenne
• two ounces of ground mustard
• half a teacupful of celery-seed

Method

1. 1

   Mix all ingredients; omit sugar if desired.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 58. The excerpt below is the record exactly as published.

Tomato Sauce. Half a peck of ripe tomatoes, peeled and drained through a colander for twenty-four hours, then chopped up fine ; put to them one small teacupful of salt, one full cup of sugar, one cup of white mustard-seed, one cup of nastur- VIRGINIA COOKERY-BOOK. 115 tium-seed, four table-spoonfuls of horseradish, two dozen stalks of celery chopped up fine, or half an ounce of cel- ery-seed, two table-spoonfuls of ground black pepper, one quart of good vinegar; it must not be boiled; stir well, and bottle for use. This sauce can be used as soon as made. Sauce fob Lbttitce. Boil two eggs hard ; mash the yolks with a very little cold water; add one teaspoonful of sugar, one of mustard, not quite one of salt ; mix these well with the yolks ; add slowly three table-spoonfuls of oil, until it is smooth, and one table-spoonful of vinegar ; if too thick, add a table- spoonful of water. Mint Saucb fob Lamb. Gather a few sprigs of branch mint, pick off the tender young leaves after washing the mint clean ; lay them in a plate and chop up fine with a common dinner-knife ; put the mint in the bottom of a sauce-boat, add a full table-spoonful of white sugar, two table-spoonfuls of vin- egar, and half a gill of ice-water. This sauce is indispen- sable for young lamb in the spring months. Apple Sauce fob Goose. Peel, core, and cut up a gallon of pippins or other fresh apples ; stew them, with a little water added, grate in a bit of the peel of a lemon and all its juice ; sweeten to your taste when the apples are done very tender, mash them up perfectly smooth, and serve. Russian Sauce. Pour table-spoonfuls of finely-grated horseradish, two of made mustard, one teaspoonful of salt, one teaspoonful of sugar, and vinegar enough to cover. 116 VIRGINIA COOKERY-BOOK Tomato Catsup, No. 1. Boil the tomatoes well, seasoning them to taste with salt ; strain them through a sieve ; to every gallon of liquor put one quart of vinegar, two table-spoonfuls of mustard, half an ounce of cloves, half an ounce of mace, half an ounce of red pepper, twelve cloves of garlic, or their equivalent in onion, and half an ounce of ginger; crack up all these spices, put them in a thin muslin bag, and simmer six hours over the fire in a preserving-kettle. Sugar to be put in or left out as you like. Tomato Catsup, No. 2. One peck of tomatoes, half a dozen onions chopped fine, two table-spoonfuls of whole black pepper, one table- spoonful of allspice, one table-spoonful of cloves, two of celery-seed, two of ground mustard, four of salt, or more, if that is not enough to your taste; half a pound of brown sugar. Measure the spices whole, but pound them all up fine afterward, the tomatoes to be strained clear of skin and seed, and the onions to be chopped as fine as possible. Tomato Catsup, No. 3. One gallon of tomato juice, two pounds of sugar, seven table-spoonfuls of salt, four table-spoonfuls of black pep- per, half a table-spoonful of allspice, three table-spoonfuls of mustard, half a pod of red pepper, and a little horse- radish. Boil well, and just before taking off the fire add one quart of good vinegar. A Nice Storb Sauce. Take one gallon of ripe tomatoes, wash, and simmer them in three quarts of water; boil it half away, and strain through a sieve; when all is drained add two table-spoon- VIBQINIA COOKERY-BOOK. 117 fuls of ginger, one of mace, two of black pepper, two of salt, one of cloves, one of Cayenne pepper ; let these pul- verized spices simmer in the juice until it is reduced to one quart, pour in half a pint of best vinegar, then pour the whole through a hair-sieve. Bottle in half -pint bot- tles, cork tightly, and seal. Keep in a cool place. Tomato Sauce. Peel tomatoes and press through a colander. To every gallon of juice add two pounds of sugar, a quarter of a pound of salt, four onions chopped fine, two pods of red pepper, or one table-spoonful of Cayenne, two ounces of ground mustard, and half a teacupful of celery-seed

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