Tomato Sauce

Ingredients

• Half a peck of ripe tomatoes
• one small teacupful of salt
• one cupful of sugar
• one cupful of white mustard-seed
• one cupful of nasturtium seed
• four table-spoonfuls of horseradish
• two dozen stalks of celery
• two table-spoonfuls of ground black pepper
• one quart of good vinegar

Method

1. 1

   Peel and drain tomatoes for 24 hours, then chop finely.

2. 2

   Add salt, sugar, mustard seed, nasturtium seed, horseradish, celery, and black pepper.

3. 3

   Stir well and bottle for use.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 390. The excerpt below is the record exactly as published.

Tomato Sauce SAUCES Vinaigrette Sauce If the sauce is not immediately want- ed, it should be kept in a cool place. Time to mix the sauce, half an hour. Tomato Sauce. — Half a peck of ripe tomatoes, peeled, and drained through a colander for twenty-four hours, then chopped up fine ; add to them one small teacupful of salt, one cupful of sugar, one cupful of white mustard - seed, one cupful of nastur- tium seed, four table - spoonfuls of horseradish, two dozen stalks of celery chopped up fine or oz. of celery seed, two table-spoonfuls of ground black pepper, one quart of good vin- ega

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