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Miss Collins recipe collection manuscript, 19th century?
Page 29g
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Tomato Sauce Take Tomatoes when quite ripe, stew these till quite tender, rub these thru a coarse sieve. To every lb put a little more than half a pint of vinagar, 4 oz. White pepper 1/2 oz salt, 1/2 oz eschalot. Let all boil together till tender then add the juice of 2 Lemons to every lb & a little Cayenne pepper, let all boil together - then pass it again thru a sieve, it should be as thick as good cream. Let it stand till cold, bottle it in wide mouthed bottles cover it with bladder & keep.
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Tomato Sauce Take Tomatoes when quite ripe, stew these till quite tender, rub these thru a coarse sieve. To every lb put a little more than half a pint of vinagar, 4 oz. White pepper 1/2 oz salt, 1/2 oz eschalot. Let all boil together till tender then add the juice of 2 Lemons to every lb & a little Cayenne pepper, let all boil together - then pass it again thru a sieve, it should be as thick as good cream. Let it stand till cold, bottle it in wide mouthed bottles cover it with bladder & keep.
Szathmary Culinary Manuscripts and Cookbooks
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