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.
Recipes 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.
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.
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.
I would also love to have a copy of the recipe that you have.
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.
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?
I appreciate a copy of the recipe also. Thanks