Tomato Sauce (Another way)

Ingredients

• nine pounds of tomatoes
• 4 ozs. of eschallots (chopped fine)
• one drachm cayenne pepper
• two drachms ground white pepper
• two drachms grated nutmeg
• half an ounce mixed spice
• half an ounce ground ginger
• six ounces strong ascetic acid
• three-quarters of a pint of best sherry

Method

1. 1

   Sprinkle tomatoes with salt and let them remain for two or three days.

2. 2

   Boil until skins separate easily, then pulp through a colander.

3. 3

   Add eschallots, cayenne, white pepper, nutmeg, mixed spice, and ginger.

4. 4

   Boil for two hours, then add ascetic acid and sherry.

5. 5

   Cool, bottle, and cork securely.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 123. The excerpt below is the record exactly as published.

TOMATO SAUCE (Another way). Mode.— Take nine pounds of tomatoes, sprinkle them with salt and let them remain for two or three days. Boil them until the skins separate from them easily, then pulp them through a colander, leaving the skins behind ; to the pulp add 4 ozs. of eschallots (chopped fine), one drachm cayenne pepper, two drachms ground white pepper, two drachms grated nutmeg, half an ounce mixed spice, half an ounce ground ginger. Boil the whole well together for two hours, then add six ounces strong ascetic acid, three- quarters of a pint of best sherry

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