Back to Old Recipes

Get 10% Off Gift Memberships from! Give the priceless gift of family history and family connections!

Creating an Heirloom: Writing Your Family's Cookbook icon

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl icon

Check out Sur La Table Special Offers!

Back to the Front Page

Surf a Recipe Webring!

Vintage Recipe Links

Solutions for your Kitchen at

Tomato Sauce

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

January, 1867

Cut into quarters two quarts of tomatoes, and sprinkle them over with salt; let them remain until the next day, when the juice should be squeezed from them, and boiled with a quarter pound of shallots, some whole peppers, and bruised ginger; boil the mixture slowly for half an hour, and strain it; pulp the tomatoes through a strainer, add them to the liquid, and boil again gently for another half hour.

Back to Old Pennsylvania News

Back to Old Recipes


God Bless America!

Try FREE with a 14-Day Free Trial!

Copyright 2000-2013 by - Historic Newspapers Online - <Always FREE!  All rights reserved.