Tomato Sauce No. 1

Ingredients

• tomatoes when perfectly ripe
• one quart of chili vinegar
• one ounce of garlic
• one ounce of sliced shallots
• a quarter of an ounce of white pepper
• half an ounce of salt
• the juice of three lemons

Method

1. 1

   Bake tomatoes until tender, skin and rub through a sieve.

2. 2

   Add chili vinegar, garlic, shallots, white pepper, and salt; boil until tender.

3. 3

   Rub through a sieve, add lemon juice, and boil until thick.

4. 4

   Bottle and store in a cool place.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 134. The excerpt below is the record exactly as published.

tomatoes when perfectly ripe, bake them quite tender, skin and rub them through a coarse sieve ; to every pound of pulp add one quart of chili vinegar, one ounce of garlic, and one ounce of sliced shallots, a quarter of an ounce of white pepper finely sifted, and half an ounce of salt ; if the chili vinegar is not strong, add an additional half an ounce of pepper ; boil the whole together till every ingredient is tender ; rub it through a sieve, and to every pound of fruit add the juice of three lemons

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