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American cookbook, 1886
Page 84
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Tomato Sauce Let the tomatoes be quite ripe. Bake them in a slow oven till tender & rub them thru a sieve. To every quart of pulp add one pint capsicum vinegar 3/4 oz of shalots 3/4 oz garlic peeled & cut thin - a little salt. Boil the whole together till the garlic & shalots are quite tender - then rub all thro a sieve into a sauce pan. To every six quarts of this liquor add a pint of soy - a pint of essence anchovy. Cayenne to taste. Boil all together again about 1/4 hour
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Tomato Sauce Let the tomatoes be quite ripe. Bake them in a slow oven till tender & rub them thru a sieve. To every quart of pulp add one pint capsicum vinegar 3/4 oz of shalots 3/4 oz garlic peeled & cut thin - a little salt. Boil the whole together till the garlic & shalots are quite tender - then rub all thro a sieve into a sauce pan. To every six quarts of this liquor add a pint of soy - a pint of essence anchovy. Cayenne to taste. Boil all together again about 1/4 hour
Szathmary Culinary Manuscripts and Cookbooks
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