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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.

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