Uncooked Chili Sauce

Ingredients

• ½ pk good, ripe, solid tomatoes
• 2 cups celery
• 2 cups onions
• 2 small red peppers
• ½ cup salt
• ½ cup sugar
• ½ cup white mustard seed
• 1 tablesp black pepper
• 1 tablesp ground cinnamon
• 1 qt good cider vinegar

Method

1. 1

   Mix all ingredients well together, put in a stone crock, weight down with a small saucer, cover well with a cloth and paper and keep in a cool, dry, dark place.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 182. The excerpt below is the record exactly as published.

tablesp ground ; cinnamon. Boil 15 minutes, set the kettle away until the next day, then boil 15 minutes longer and can while hot, or i bottle, cork and seal. — [C. T. D., Mo. I Currant Catsup \ Stem 2 qts ripe, red currants, and boil about 10 minutes with y2 pt water. Strain through colander and add y2 pt best j vinegar, 1 lb brown sugar, and 1 tablesp each mace, ground j cloves and cinnamon. Bottle, cork and seal while hot. — j [Mrs. J. A. W.. Mo. ] ( Green Grape Catsup ! Stem green grapes, wash and cook until soft, with just j enough water to keep from burning, then strain out the skins and seeds through a colander. Weigh the strained ) pulp and allow 2 cups brown sugar to 2^/^ lbs pulp, 1 cup \ vinegar and 2 level teasp each salt, pepper, cloves, cinnamon I and allspice. Cook slowly until it begins to thicken, then i bottle and seal. The spices can be put in a cheesecloth bag, ; if one is particular about the color of the catsup. — [Mrs. ] E. R. R., Me. ; Ripe Grape Catsup ! Stew 5 lbs grapes, stemmed and washed, until they are soft i enough to rub through a colander, leaving out skins and seeds. | To the strained pulp add 1 pt vinegar, 2 lbs sugar, 1 tablesp : each pepper, allspice, cloves and cinnamon, and i/^ teasp salt. Boil until thick, then bottle and seal. — [E. T., N. Y. COOKED AND UNCOOKED CHILI SAUCE 26T Gooseberry Catsup To 12 lbs gooseberries add 6 lbs sugar, 1 qt vinegar, 2 tablesp^ each cloves, cinnamon and allspice, 1 tablesp black pepper, and 1/^ teasp salt. Boil about one hour, or until thick. Bottle, cork and seal while hot. This makes about 1 gal catsup. — [Mrs. H. J. H., Col. Walnut Catsup The walnuts should be gathered while tender, when they can be easily pierced with a darning needle. White walnuts or butternuts are the best. Wash and wipe dry 100 tender, green walnuts, pierce them all over with a fork, place them in a large jar with 2 qts vinegar and 1 cup saLt, and let them stand 5 days, mashing and stirring them well every other day; then drain, squeeze out the juice and put the nuts in a porcelain kettle with i/^ pt fresh vinegar, ^/^ doz whole pepper corn, 1 tablesp cloves, 1 blade mace, 1 grated nutmeg, 1 little head garlic, 1 horseradish root, sliced, and 1 pod red pepper. Let come slowly to a boil, and boil for 20 minutes. Strain, cool, bottle and seal. — [E. E. W., Ore. Cooked Chili Sauce Peel and cut 1 pk sound, ripe tomatoes and cook 1 hour, then add 1 qt onions, 3 green peppers and 3 bunches celery, all chopped fine, % cup salt, 1 teasp each mustard, black pepper and cloves, 1 tablesp cinnamon, 1 lb brown sugar and 1 qt vinegar. Boil 1 hour, bottle while hot and cork and seal. Chopped apples and grated horseradish can be added to the above recipe, and also a little nutmeg, ginger, mace or cassia, if liked. Do not strain this sauce. — [G. L. N., N. Y. Uncooked Chili Sauce Peel and chop fine V2 pk good, ripe, solid tomatoes, 2 cups celery, 2 cups onions and 2 small red peppers. Mix well and add V2 cup each salt, sugar and white mustard seed, 1 tablesp each black pepper and ground cinnamon, and 1 qt good cider vinegar. This need not be cooked. Mix all ingre- dients well together, put in a stone crock, weight down with a small saucer, cover well with a cloth and paper and keep in a cool, dry, dark place. — [Mrs. M. J. L., Mich. Red Cliili Sauce Boil 1 doz ripe chili peppers in water enough to cover. When thoroughly soft, press through a fine sieve, thus remov- ing seeds and skins, and bottle the pulp. This may be used as a sauce or as a seasoning in cooking rice, beans, or meat. — [Mrs. L. J., Cal. 268 FARM AND HOME COOK BOOK New England Chili Sauce Chop fine 1 pk green tomatoes, 1 small head cabbage, 12 large, tart apples, 6 medium-sized onions and 4 large, green peppers. Mix thoroughly and add 1 tablesp each ground mustard, cinnamon, cloves and allspice, 2 lbs brown sugar, 2 qts vinegar and y^ cup salt. Boil 2 hours and put away in crocks, well covered. Keep in a dark, cool and dry place. — [Mrs. M. J. L., Mich. Bordeaux Sauce To 2 qts chopped green tomatoes add 1 qt chopped cabbage, 8 small onions, peeled and chopped fine, 1 Vz teasp each turmeric and white mustard seed, 1 tablesp cold allspice, 2 tablesp celery seed, 2 cups sugar

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