Celery Sauce
From The new Galt cook book (1898).
A historical recipe
The new Galt cook book, by Taylor, Margaret, active 1898, compiler and McNaught, Frances, compiler (1898).
Canada
Known as a Canadian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 9 ingredients
- One peck green tomatoes
- three cups sugar
- half cup mustard
- three tablespoonfuls cinnamon
- one cup salt
- one teaspoonful red pepper
- three pints of vinegar
- one tablespoonful curry
- one large onion
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- One peck green tomatoes, six large heads celery, one large onion.
- Chop all very fine, add three cups sugar, half cup mustard, three tablespoonfuls cinnamon, one cup salt, one teaspoonful red pepper, three pints of vinegar, one tablespoonful curry.
- Boil until tender.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board