This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Oscar Sauce Recipe ClippingRecipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This popular recipe was given to me by Mrs. George O. Thurn, Mar-Main Arms. It is from the famous chef at the Waldorf in New York City.

Oscar Sauce.

1 peck ripe tomatoes
6 stalks celery
12 onions
3 red peppers
3 green peppers
1 1/4 small bottles horseradish
2 1/2 pounds brown sugar
3 tablespoons salt, level
1 1/2 cups vinegar
1/2 ounce white mustard seed.

Chop vegetables. Cook all together slowly for 2 1/2 hours. Makes 12 pints.

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10 Responses to Oscar Sauce Recipe – Vintage Clipping

Florence (Tschirky) Currie
Published 4 May, 2009 in 12:51 pm

I am Oscar (of the Waldorf Astoria) Tschirky’s great granddaughter…the recipe for “Oscar’s Sauce” that I have is very different from the one you have a copy of. Also, please note, that he was the Maitre d”hotel NOT (and never was) a chef. Would be happy to share, if anyone is interested.

Published 7 September, 2009 in 7:19 pm

I would love to have the original recipe. A version of this sauce was made by an elderly friend and I want to recreate it for her.

Lee Millii kin
Published 26 December, 2010 in 7:25 am

I would also love to have a copy of the recipe that you have.

Oscar Tschirky's Great-granddaughter
Published 25 January, 2012 in 10:13 pm

I apologize profusely to the people who responded and requested the original recipe for “Oscar’s Sauce” !!! I am not a “blogger” and only answer emails directed to me…never saw these requests until they were called to my attention. Please forgive me.
The recipe that I have from Oscar, my greatgrandfather, is as follows:
2.5 lbs. green peppers (seeds and membranes removed before weighing)
2 lbs. white onions (peeled before weighing)
10.5 oz. Tarragon Vinegar
.25 oz. Dry Mustard
1 gal. (#10 can) Beechnut Ketsup
30 grains White Pepper
.5 oz. Salt

Chop peppers and onions fine…strain both until nearly dry.
Place in a Stone Jar…add Ketsup and Vinegar…mix Dry Mustard with a bit of Vinegar, add to contents of Stone Jar.

Please note: quite frankly, I find this recipe rather vague…in addition, good luck counting the grains of White Pepper!!!
Florence (Tschirky) Currie

Carla O'Claire
Published 9 September, 2015 in 6:32 am

My mother and grandmother used to can great batches of Oscar Sauce back in the 1960’s and we’d have it all year long. I just thought about it this morning and wondered if I could find the recipe on the Web, but this one isn’t like the one we had. I would love to have the original one as I think it’s probably closer to what mom and grandma made. Thank you so much.

Margo Daugherty
Published 7 June, 2016 in 1:47 pm

I would love to have the original Oscar Sauce recipe, also.
How is used in recipes? Or, on what type of food do you serve it?

Paul Justice
Published 26 November, 2016 in 7:24 am

I appreciate a copy of the recipe also. Thanks

Blane Rhoten
Published 25 January, 2019 in 9:12 am

I know this is a old post, but this sauce seems to be like the one I remember my grandmother putting-up every summer. For some reason she and the family referred to it as “Chili Sauce.” I would also love to see Mrs. Currie’s original for this sauce.

Jon DeLong
Published 20 November, 2019 in 2:36 pm

I would also like a copy of this recipe. Never heard of it before. Always eager to try new recipes. Thank you and your family.

Published 2 May, 2020 in 8:14 am

Hi did Florence share the recipe?

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