South
From New York Times Cookbook 1980 (1980).
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A historical recipe
New York Times Cookbook 1980, by Jean Hewitt (1980).
United States
Known as an American 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.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 1 ingredient
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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- 1 teaspoon freshly ground black pepper 1 teaspoon dry mustard 2 dried hot red peppers, crushed 2 cups cider vinegar.
- 1.
- Scald, peel, core and chop the tomatoes.
- Chop the peppers, celery and onions.
- Add with the garlic to the tomatoes, bring to a boil and simmer for forty-five minutes.
- 2.
- Tie the allspice, mustard seeds and doves in a muslin bag.
- Add with the sugar, salt, black pepper, mustard and hot peppers.
- Boil, uncov ered, until thick.
- 3.
- Add the vinegar and boil the sauce to cor rect the consistency.
- Discard the spice bag.
- Pour the sauce into hot sterilized jars and seal.
- Cool and store in a cool, dark, dry place.
- Yield: Eight pints.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler