Ingredients
13 lb tomatoes
1 tbsp dry mustard
1 lb celery
2 sticks cinnamon
1 qt sm onions, chopped
2 lb brown sugar
3 green peppers
1/4 cup salt
1/2 tbsp ground cloves
1 qt cider vinegar
Directions
Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop
remaining vegetables; add tomatoes; simmer about 90 minutes. Tie
spices in cloth bag. Add bag of spices and remaining ingredients to
tomato mixture. Continue cooking 90 minutes. Remove bag of spices;
seal mixture in hot, sterilized jars. Makes 6 pints.
Servings: 6 servings
Chili Sauce Recipe brought to you by Recipe Ideas
Categories: Chili; Sauce
The History of Recipes
Academics have proved the existence of recipes far back into the far past, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these early recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are some ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius created a number of documents which described recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient cooks made use of a good variety of spices, including a few that will be familiar to modern cooks like basil, fennel and dill. In the 15th century, people returning from the crusades brought back many new spices and herbs from the East, including spices like basil and rosemary. The introduction of these new culinary ideas led to a torrent in books on cooking, the majority of which are kept safe in academic collections. Over the next few centuries, the families of Europe tried to serve the most exotic banquets, and as a result the best chefs and their collection of recipes increased in prestige. However, it was during the nineteenth century that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. The introduction of television gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chili Sauce recipe.
