Skip to content

Chops and Tomato Sauce

A historical recipe from The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891).

A historical recipe

The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Project Gutenberg eBook #26374.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Digitised by Project Gutenberg, eBook #26374 (https://www.gutenberg.org/ebooks/26374). 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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Fry some pieces of pork in the spider, then cut up and fry a few onions.
  2. Into this pour some peeled and cut-up tomatoes;
  3. stir till all cooked to pieces and then strain.
  4. Thicken with a little flour.
  5. Broil chops, place on a hot platter and pour the sauce over them.
  6. For 3 pounds chops, 1/4 pound pork, about 3 onions, and 6 or 8 tomatoes are required.
  7. A few cloves and a little chili pepper are considered by some an addition.