Tomato Sauce

Published in Southern Times Tuesday 5 March 1895

Instructions

Put 20lbs of tomatoes into a stew pan find boil for an hour, then strain through a colander to remove the skins. Then add two quarts of vinegar, 2lbs. of onions chopped fine, 2lbs of apples pared and chopped fine, 1 lb. of sugar, put into a muslin bag ½ oz of mace, ½ oz of allspice, ½ oz of whole pepper, ½ oz of ground ginger, ½ oz Cayenne pepper and ½ oz cloves. Boil with the other ingredients for 2 hours, stirring all the while. Salt to taste, Sauce made by this recipe will keep for years.

Submitted by an anonymous correspondent