Cook for 1 hour:
12 lb peeled, chopped tomatoes
5 large onions, chopped small
1 large cup sugar
2 dessertspn salt
1 level dessertspn curry
pepper
Strain through a sieve or blend. Cook 500 g packet of no. 1 spaghetti in salted water for 15 mins. Drain and add to pulp. Add 1/2 lb grated matured cheese and 1/2 lb butter. Bring to boil. Fill Fowler jars, sterilize 30 mins at 200F. This mixture deep freezes quite well.
Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.88.
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