spiced tomatoes
(from The Southern Gardener and Receipt-book: Containing Valuable Information, Original and Otherwise by Mary L. Edgeworth, 1860)
Ingredients:
(from The Southern Gardener and Receipt-book: Containing Valuable Information, Original and Otherwise by Mary L. Edgeworth, 1860)
Ingredients:
1 bushel of tomatoes
1 tbsp. cayenne pepper
1 tbsp. black pepper
1 tsp. salt
1/2 oz. clove
1 oz. mace
suet
buckskin
Instructions:
Pour boiling water over a bushel of tomatoes and then skin them; then boil them well; after which add a table-spoonful each of cayenne and black pepper; a tea-spoonful of salt; half an ounce of clove; one ounce of mace; mix well, and put tomatoes in jars and pour a coating of suet over them, and tie buckskin over the tops. Prepared in this way they will keep for a year.
I decided to post this recipe today as it is the first day of fall and all of you northerners should or will be harvesting their crop of tomatoes, especially those Great Jersey Beefsteak tomato.
Secondly this recipe tells how they canned produce in the 1860's.
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