Home › Our Susan's Opinion of a Kitchen › Oude Sauce

Oude Sauce

C. Kennicott.

One pint green tomatoes, six peppers (not large); four onions, chop together; add one cup salt, and let it stand over night; in the morning, drain off the water; add one cup sugar, one cup horse-radish, one tablespoon ground cloves, one tablespoon cinnamon, cover with vinegar, and stew gently all day.