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Wisconsin cookbook, 1900-1920
Page 65
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Chilli Sauce & Catsup Chilla Sauce 12 tomatoes 3 red peppers 2 or 3 onions 2 or 4 tesp. sugar 3 teacups vinegar 2 teasp. cinnamon 2 teasp. alspice 3 teasp. salt Chilli Sauce. 12 large, ripe tomatoes 4 ripe peppers 2 onions 2 tablspoon salt 2 tablspoon sugar 2 tablspoon cinnimon 3 cups vinegar Boil 1 1/2 hours or until thick. Mrs. R. Catsup. 1 1/2 gal. juice after is has run through sifter, take 3 cups. sugar, 1 cup salt, 1 tablespoon black pepper, tablespoon cinnimon, 1 tesp. cloves 1/8 tesp cayne pepper, 1 qt. vinegar, Boil 3 hours or until thick. Chilla Sauce 1 pt. ripe tomatoe 10 large onions 4 small red pepper 1/2 tea cup salt 1 pt. vinegar 2 tablespoon full of ground cinnamon, 1 of ginger (tied in bag) chop pepper, onions, & tomatoes fine. Then add white mustard & sugar to taste if desired A. J Nelson
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Chilli Sauce & Catsup Chilla Sauce 12 tomatoes 3 red peppers 2 or 3 onions 2 or 4 tesp. sugar 3 teacups vinegar 2 teasp. cinnamon 2 teasp. alspice 3 teasp. salt Chilli Sauce. 12 large, ripe tomatoes 4 ripe peppers 2 onions 2 tablspoon salt 2 tablspoon sugar 2 tablspoon cinnimon 3 cups vinegar Boil 1 1/2 hours or until thick. Mrs. R. Catsup. 1 1/2 gal. juice after is has run through sifter, take 3 cups. sugar, 1 cup salt, 1 tablespoon black pepper, tablespoon cinnimon, 1 tesp. cloves 1/8 tesp cayne pepper, 1 qt. vinegar, Boil 3 hours or until thick. Chilla Sauce 1 pt. ripe tomatoe 10 large onions 4 small red pepper 1/2 tea cup salt 1 pt. vinegar 2 tablespoon full of ground cinnamon, 1 of ginger (tied in bag) chop pepper, onions, & tomatoes fine. Then add white mustard & sugar to taste if desired A. J Nelson
Szathmary Culinary Manuscripts and Cookbooks
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