Condiments Tomato Mustard

tomato mustard
(from What I Know: Or, Hints on the Daily Duties of a Housekeeper, by Elizabeth Nicholson, 1856)

Ingredients:

1 gallon unskinned tomatoes​

1 pint sharp vinegar, +1/2 pint vinegar added to each quart of cooked mixture​

4 tbsp. salt​

1 tbsp. black pepper​

1 tbsp. mustard​

1 tbsp. allspice​

Instructions:

Take 1 gallon unskinned tomatoes, let them simmer in 1 pint of sharp vinegar, 4 hours; then strain them through a colander, and let them boil till quite thick; then put in 4 table spoonfuls of salt, 1 of black pepper, 1 of mustard, 1/2 one of allspice. Boil all together 1/2 hour. Then to each quart of juice, add 1/2 pint of vinegar, and bottle for use in bottles where a spoon can be inserted.​