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Hot Sauce for Meats

The following recipe was transcribed ver batim from 

The Ottawa County Reporter

Port Clinton, Ohio

September 23, 1881

Four onions, two cups of sugar, thirty-two tomatoes, one quart of vinegar, four peppers, two tablespoonfuls of salt, two tablespoonfuls of cinnamon, two tablespoonfuls of cloves, three tablespoonfuls of red pepper; cook, strain and bottle.

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