Tomato Store Sauce (Another Way)

Ingredients

• two dozen tomatoes
• a pint of vinegar
• one ounce of minced shallots
• half an ounce of salt
• half an ounce of white pepper
• six capsicums

Method

1. 1

   Bake tomatoes until soft, rub through a sieve, and weigh.

2. 2

   For every two pounds of pulp, mix with vinegar, minced shallots, salt, white pepper, and capsicums.

3. 3

   Boil until thick as cream, cool, and store in bottles.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2008. The excerpt below is the record exactly as published.

Tomato Store Sauce (another way). — Put as many tomatoes as arc agreeable into an earthen jar, set them in a slow oven, and let them bake gently until quite soft. Rub them through a fine sieve, and weigh the pulp. With every pound put an ounce of white pepper, an ounce of salt, haK an ounce of cayenne, half an ounce of minced shallot or onion, and a quart of strong vinegar. Boil the whole till it is as thick as cream, let it get cool, put it into dry wide-mouthed bottles, cork closely, and store in a cool dry place. HaK an ounce _ of garlic may be added or not to the other ' ingredients. Time, about four or five hours. Probable cost, tomatoes, 2d. to 6d. per pouad. Tomato Store Sauce (another way).— Take two dozen tomatoes, and bake them in a slow oven till quite soft. Rub them through a sieve, and weigh them. Put a pint of vinegar into a saucepan with one ounce of minced shallots, half an ounce of salt, half an ounce of white pepper, and six capsicums

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