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 RECIPESSauces, Salsas, etc.Cold Sauces pg 1 >  Chili Sauce (1904) >

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CHILI SAUCE

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)



CHILI SAUCE

3 small green or red peppers,

12 tomatoes,

3 large onions,

2 tablespoons salt,

3 tablespoons sugar,

1 tablespoon cinnamon,

1 tablespoon black pepper,

3 cups vinegar,

1 tablespoon made mustard,

1 tablespoon mustard seed,

1 tablespoon mace,

1 grated nutmeg.


Peel tomatoes and onions and slice fine. Chop the peppers and add altogether with the other ingredients and boil till thick, about 2 hours. This is a good recipe, and will keep a long time if put in bottles and tightly corked.

It may be made in the winter when ripe tomatoes can not be had by using 2 quarts of canned tomatoes in the place of the 12 ripe ones.



The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/

 

 

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..Cold Sauces pg 1.. ..Aioli.. ..Blueberry & Red Onion Compote.. ..Cactus Condiment.. ..Catsup, Cabbage Catsup (1904).. ..Catsup, Cucumber Catsups (1904).. ..Catsup, Mushroom Catsup (1904).. ..Catsup, Tomato Catsup (1871).. ..Catsup, Tomato Catsups (1904).. ..Catsup, Walnut Catsup (1841).. ..Catsup, Walnut Catsup (1904).. ..Cherry Onion Marmalade.. ..Chili Sauce (1904).. ..CHUTNEY RECIPES >>>.. ..Cocktail Sauce #1.. ..Cocktail Sauce #2.. ..Cocktail Sauce, Fresh.. ..Cocktail Sauce, Peppy.. ..Cranberry Sauce (1901).. ..Cumberland Sauce.. ..Cumberland Sauce 2.. ..Dried Plum Puree.. ..Five Spice Sour Cream Dip.. ..French Onion Dip.. ..Green Ginger Sauce.. ..Guacamole.. ..Habanero Sauce.. ..Harissa.. ..Horseradish Sauce I (1896).. ..Horseradish Vinegar (1841).. ..Horseradish, Apple Horseradish.. ..Horseradish, Dilled Horseradish.. ..Jack's Screaming Red Sauce..

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