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Julie M. Clagett cookbook, 1908-1914
Page 46
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8 tomatoes in a jar, & let them stand for 48 hours. Then pour off the syrup, boil & skim until no scum arises, then pour it boiling hot over the tomatoes, & let it stand 2 days, as before. Boil, & skim again, & pour hot over the tomatoes. After doing this 3 times they may be spread on dishes & dried, if the weather is good; if not let them remain in the syrup until it is fit. When dried pack in small wooden boxes with fine white vinegar between each layer, a few apples cut up & boiled in the rest of the syrup make a very nice sauce. Green Tomatoes for Pies Boil for 1/2 hour, then peel, & cut them up, & put a lb sugar to 3 lbs fruit, & let them cook 1/2 hour longer. Season with the juice & peel of lemons. Green ginger is a great improvement, if you have it. Pine apple. Pare & grate them, & to a pt pulp, put a lb sugar, Stew till clear
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8 tomatoes in a jar, & let them stand for 48 hours. Then pour off the syrup, boil & skim until no scum arises, then pour it boiling hot over the tomatoes, & let it stand 2 days, as before. Boil, & skim again, & pour hot over the tomatoes. After doing this 3 times they may be spread on dishes & dried, if the weather is good; if not let them remain in the syrup until it is fit. When dried pack in small wooden boxes with fine white vinegar between each layer, a few apples cut up & boiled in the rest of the syrup make a very nice sauce. Green Tomatoes for Pies Boil for 1/2 hour, then peel, & cut them up, & put a lb sugar to 3 lbs fruit, & let them cook 1/2 hour longer. Season with the juice & peel of lemons. Green ginger is a great improvement, if you have it. Pine apple. Pare & grate them, & to a pt pulp, put a lb sugar, Stew till clear
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