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Mrs.Holroyd receipt book, 1830-1900
Page 62
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Chetney Sauce 1/2 a gallon of Vinegar 3 quarts of Green Apples in 3 pints of the Vinegar until tender 1 lb of brown sugar to be made into a syrup with the other pint of vinegar. 3/4 lbs Common salt, 3/4 lb of Padding raisins 1/2 lb of Currants 2 oz of Chilies 2 oz of garlic 1 oz of powdered ginger, 1 nutmeg grated. 1 teaspoonful of ground mace 2 oz Mustard 1 oz ground Jamaica pepper, The garlic & Chilies to be powdered fine in a mortar All the ingredients to be mixed with the vinegar & apples when nearly cold. Mash it well up & rub it through a hair sieve add 1/2 oz of Turmaric to colour & pour the Sauce into
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Chetney Sauce 1/2 a gallon of Vinegar 3 quarts of Green Apples in 3 pints of the Vinegar until tender 1 lb of brown sugar to be made into a syrup with the other pint of vinegar. 3/4 lbs Common salt, 3/4 lb of Padding raisins 1/2 lb of Currants 2 oz of Chilies 2 oz of garlic 1 oz of powdered ginger, 1 nutmeg grated. 1 teaspoonful of ground mace 2 oz Mustard 1 oz ground Jamaica pepper, The garlic & Chilies to be powdered fine in a mortar All the ingredients to be mixed with the vinegar & apples when nearly cold. Mash it well up & rub it through a hair sieve add 1/2 oz of Turmaric to colour & pour the Sauce into
Szathmary Culinary Manuscripts and Cookbooks
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