Transcribe
Translate
English cookbook, ca. 1824
Page 36
More information
digital collection
archival collection guide
transcription tips
Tomato Sauce Put tomatoes when quite ripe into an earthen Jar, and set it in an oven when the [bund?] is drawn, till they are quite soft; then separate the skin from the pulp; and mix this with [Capsicum?] vinegar, and a few cloves of garlic pounded which must both be proportioned to the quantity of fruit. Add powdered ginger and salt to taste - some white wine vinegar and Cayenne may be used instead of [Capsicum?] [liquor?] Keep the mixture in small wide mouthed bottles, well cooked and in a dry cool place they may be [simmered?] gently in a jar plunged into a saucepan of water on the fire instead of being put into an over as some persons make this sauce with white wine instead of vinegar.
Saving...
prev
next
Tomato Sauce Put tomatoes when quite ripe into an earthen Jar, and set it in an oven when the [bund?] is drawn, till they are quite soft; then separate the skin from the pulp; and mix this with [Capsicum?] vinegar, and a few cloves of garlic pounded which must both be proportioned to the quantity of fruit. Add powdered ginger and salt to taste - some white wine vinegar and Cayenne may be used instead of [Capsicum?] [liquor?] Keep the mixture in small wide mouthed bottles, well cooked and in a dry cool place they may be [simmered?] gently in a jar plunged into a saucepan of water on the fire instead of being put into an over as some persons make this sauce with white wine instead of vinegar.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
