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New England manuscript cookbook, ca. 1897
Page 36
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Bordeaux Sauce 2 gal of chopped cabbage 1 " " tomatoes 1 oz whole allspice 1 " " cloves 1 " ground ginger 1/2 lb white mustard seed 2 " sugar 1 gill salt 1 gal vinegar Boil together 1/2 hour, with 3 tablespoons of Tumeric or Curry powder, Before boiling drain the tomatoes well in colander A few pieces of horseradish laid on top of the sauce keeps it from moulding Mrs. Brown 1890
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Bordeaux Sauce 2 gal of chopped cabbage 1 " " tomatoes 1 oz whole allspice 1 " " cloves 1 " ground ginger 1/2 lb white mustard seed 2 " sugar 1 gill salt 1 gal vinegar Boil together 1/2 hour, with 3 tablespoons of Tumeric or Curry powder, Before boiling drain the tomatoes well in colander A few pieces of horseradish laid on top of the sauce keeps it from moulding Mrs. Brown 1890
Szathmary Culinary Manuscripts and Cookbooks
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