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Chili Sauce

A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).

A historical recipe

Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.

Source and licence

From Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

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Ingredients

Method

  1. Mrs.
  2. R.
  3. Heidorn Twenty-four ripe tomatoes;
  4. four white onions;
  5. three green peppers;
  6. four tablespoonfuls salt;
  7. one of cinnamon;
  8. one-half of ground cloves and allspice mixed;
  9. one teacup sugar;
  10. one pint vinegar;
  11. boil three hours, seal hot.