Tomato Sauce (Chili)

Ingredients

• Forty-five large tomatoes
• twenty green peppers
• twenty red peppers
• six onions
• two tablespoons salt
• six small cups vinegar
• two cups sugar
• one tablespoon ginger
• one tablespoon cloves
• one tablespoon cinnamon
• one tablespoon allspice

Method

1. 1

   Mix all together and boil two hours, then add spices and boil up once.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 51. The excerpt below is the record exactly as published.

Tomato Sauce (Chili). Forty-five large tomatoes, skin and cut into pieces, twenty green peppers, twenty red peppers, six onions, all cut fine, two tablespoons salt, six small cups vinegar, two cups sugar. Mix all together and boil two hours, then add one tablespoon each of ginger, cloves, cinnamon and allspice, and boil up once. Watermelon Rind as a Sweet Pickle. Boil an ounce of alum in a gallon of water, take the watermelon rind that has been peeled and the soft part cut off, cut in pieces and put in alum water and let stand on back of stove half a day. Remove and put in cold water and let stand an hour, drain. Boil two quarts vinegar and five pounds brown sugar, add two ounces stick cinnamon, one ounce white cloves and rinds until tender. Ground spices may be used and will give a dark, rich color. Musk Melon. Cut two melons into slices and pour on enough vinegar to cover, let it stand over night and strain off in the morning. To one pound of melon take nrVHTIDIA DUCD Brewed in Olympia, Wn, ULILtJLIA DljJulV un.urpa.sed for quality, U for .ale at all good grocer* "ITS THE WATER" -demand it. PICKLES AND RELISHES 1S7 three-quarters pound sugar and let it cook slowly on the back of stove till brown, add whole cloves, stick cinnamon and whole ginger. Gooseberry Relish. Cut the brush part from the berry, but leave the stem on, wash thoroughly and let drip in colander over night. For eight pounds berries prepare a syrup of six pounds sugar and three cups water. When syrup has boiled till clear put in the berries and boil for three-quarters of an hour. Put in jars or glasses. Gingered Pears. Pare, core and cut small eight pounds hard pears (preferably the fresh green Bartlett variety), half as much sugar, quarter pound Canton ginger. Let these stand together over night. In morning add one pint water, four lemons, cut small. Cook slowly for three hours. Pour into small jars. Seal -when cold. Keeps indefinitely. Pickled Figs. Boil the figs in water one and one-half hours, then drain and weigh. To seven pounds fruit use the following syrup: Three pounds sugar, one pint vine- gar, two ounces whole cinnamon, two ounces whole peppers, one ounce cloves, one orange, and two lemons, sliced. Boil syrup one-half hour, add fruit and boil slowly two hours. ^fvnffnn ' ^ Young Men's, Boys' and Children's Incorporated jjg Geary St. San Francisco 158 COUNCIL COOK BOOK Spiced Cherries. Eight pounds white cherries, four pounds sugar, half ounce cinnamon, one dozen cloves, four cassia buds, a little whole mace tiedHn a bag, one pint wine vinegar; let the cherries and sugar stand over night; in the morning remove cherries, boil the syrup thirty minutes with the spices, scald the cherries and take out on a platter to cool, then put back in syrup and boil one hour; remove the cherries and add to the syrup one pint wine vinegar and boil up. Pour over cherries and seal. Mint Jelly to Serve with Cold Lamb. / Wash and dry two bunches of mint, and steep in one pint of boiling water, soak half box gelatine in half pint cold water two minutes, add the juice of two lemons, one cup of sugar. Pour over this the boiling mint, stir until thoroughly dissolved, strain, pour into mould, and put on ice to harden. Green Tomato Chow-Chow. Slice, as thin as possible, four quarts green tomatoes, eight large onions. When sliced, sprinkle with salt, and let stand over night. In the morning pour ofif the water, then put in a saucepan, the , tomatoes and onions covered with vinegar. In a bag put one teaspoon cloves

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