Tomato Sauce

Ingredients

• 40 lbs. tomatoes
• 2 qts. of the best vinegar
• 1 lb. of salt
• 1 lb. of sugar
• 2 ozs. of cloves
• 4 ozs. of allspice
• 2 ozs. of whole pepper
• 1 oz. cayenne
• 6 lbs. of apples

Method

1. 1

   Put the tomatoes in a saucepan and boil until soft, then rub through a sieve and boil the pulp for an hour.

2. 2

   Add vinegar, salt, sugar, cloves, allspice, pepper, and cayenne; allow to boil for four more hours.

3. 3

   Slice and core the apples and boil with it.

4. 4

   Allow to cool, then bottle, cork, and seal with sealing wax.

Nutrition per serving

Estimated from matched ingredients across 40 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 122. The excerpt below is the record exactly as published.

TOMATO SAUCE. 40 lbs. tomatoes 2 qts. of the best vinegar 1 lb. of salt 1 lb. of sugar 2 ozs. cloves 4 ozs. of allspice 2 ozs. of whole pepper J oz. cayenne 6 lbs. of apples. Mode. — Put the tomatoes in a saucepan and boil until they are soft, then rub them through a sieve and boil the pulp for an hour, add the vinegar, salt, sugar, cloves, all- spice, pepper (cracked) and cayenne, allow to boil four more hours ; slice and core the apples and boil with it. Allow to get cold, then bottle, cork and seal down with sealing wax. 739— 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. Cool, bottle and cork securely. 740— PICKLED BEETEOOT. To every quart of vinegar : — 1 oz. whole pepper 1 oz. cloves. Mode. — Wash the beetroot free from dirt, and put on in boiling water with a little salt ; allow it to simmer gently for an hour and a half, take it out and let it cool, when cool peel and cut into slices. Boil the vinegar, pepper and Ghutneys and Fickles. oloves for about ten minutes, when cold pour over the beetroot, which has been previously put into jars. Tie over with bladder and it will be ready for use in about ten days. 741— PICKLED CAPSICUMS. 1 qt. of vinegar 1 oz. of whole pepper J lb. of capsicums. Mode. — Cut the stalks off the capsicums and cut each one half way up. Put the capsicums in a jar, boil the vinegar and whole pepper together for five minutes, when cold pour over the capsicums. Tie down with a bladder and they will be ready for u«e in eight days. 742- -PICKLED EGGS. 1 qt. of -^^negar A tablespoonful of black 3 pieces of ginger pepper 12 eggs. Mode. — Boil the eggs for ten minutes, then place them in cold water for a minute and shell. Boil the vinegar with the pepper and ginger for five or ten minutes. Put the eggs into a jar and pour over them the vinegar, etc. boiling hot ; when it is cold tie down with a bladder to exclude the air. 743— PICKLED LIMES. Limes A blade of mace Brine 8 chillies 1 qt. of vinegar 6 cloves 10 whole pepper corns. Mode. — Boil a pound of salt in a quart of water until a potato will float in it, then pour the salt water over the limes and allow them to stand for twenty-four hours, then strain and put the fruit into a jar ; boil the vinegar with the other ingredients for half an hour and pour over the limes boiling. Allow it to cool then tie up with bladder and allow it to stand from ten to twelve days. Ckutneys and Tickles. 744_PIOKLED LIMES (Another Way). To every quart of vinegar add ; — 8 birdseye chillies or a salt- 1 oz. of whole pepper spoonful of cayenne (bruised) 1 oz. of cloves.

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