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Miss Collins recipe collection manuscript, 19th century?
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Tomato Sauce. Half a sieve of Tomatos, four Spanish onions, two ounces of shalot, three quarters of an ounce of garlic, a quarter of an ounce of mace, three quarters of an ounce of bruised ginger, three drachms of cayenne, a quart of vinegar, and a quart of strong old ale. Wipe the tomatos and slice them, peel and slice the onions, shalot, and garlic, put them into a bright iron pot with the spice and the vinegar; skim and stir frequently, and simmer for two hours. Add the ale; then boil moderately fast for half an hour or till the sauce thickens. Rub the whole first through a coarse hair sieve, then through a fine one; put it into dry wide-mouthed bottles, when cold cork it and seal over the top.
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Tomato Sauce. Half a sieve of Tomatos, four Spanish onions, two ounces of shalot, three quarters of an ounce of garlic, a quarter of an ounce of mace, three quarters of an ounce of bruised ginger, three drachms of cayenne, a quart of vinegar, and a quart of strong old ale. Wipe the tomatos and slice them, peel and slice the onions, shalot, and garlic, put them into a bright iron pot with the spice and the vinegar; skim and stir frequently, and simmer for two hours. Add the ale; then boil moderately fast for half an hour or till the sauce thickens. Rub the whole first through a coarse hair sieve, then through a fine one; put it into dry wide-mouthed bottles, when cold cork it and seal over the top.
Szathmary Culinary Manuscripts and Cookbooks
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