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Benjamin Butterworth manuscript, 1828-1867

Page 183

Green Tomatoes Pickle
Cut in thin slices one peck of green tomatoes sprinkle
with salt and let them lie in the sun a day, then
add twelve onions sliced, one bottle mustard four
ounces of white mustard seed, one of cloves, one of ginger
one of allspice one of ground pepper mix all the spices 
put in a layer of tomatoes and a layer of spices, cover
them with good vinegar to which add one pound of
good brown sugar and let them stew two hours
To make jelly without boiling
To one box of Cox's Gelatine pour a pint of cold
water and let it stand one hour, then add three pints
of boiling water, one pound of white sugar the juice
and peel of three Lemons and one pint of good wine
strain.
To make jelly with sheet Isinglass
Two ounces of jelly preparation two quarts of boiling
water stir till all dissolved add one pint of wine, one
pound of sugar the juice and peel of three Lemons, the whites
and shells of three eggs, boil till clear and strain.

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Green Tomatoes Pickle Cut in thin slices one peck of green tomatoes sprinkle with salt and let them lie in the sun a day, then add twelve onions sliced, one bottle mustard four ounces of white mustard seed, one of cloves, one of ginger one of allspice one of ground pepper mix all the spices put in a layer of tomatoes and a layer of spices, cover them with good vinegar to which add one pound of good brown sugar and let them stew two hours To make jelly without boiling To one box of Cox's Gelatine pour a pint of cold water and let it stand one hour, then add three pints of boiling water, one pound of white sugar the juice and peel of three Lemons and one pint of good wine strain. To make jelly with sheet Isinglass Two ounces of jelly preparation two quarts of boiling water stir till all dissolved add one pint of wine, one pound of sugar the juice and peel of three Lemons, the whites and shells of three eggs, boil till clear and strain.