tomatoes in this. Drain. Mix together one ounce ground gin-
ger, two tablespoonfuls black pepper, two teaspoonfuls ground
cloves, a quarter pound white mustard seed, one-half cupful
ground mustard, one ounce allspice, three ounces celery seed
and three pounds brown sugar✪ Gingered Green Tomatoes. Now put the sliced onions and
tomatoes in a kettle with sugar and spices in alternate layers,
and pour over them enough white wine vinegar to cover well.
Cook the pickle until tender, then pack in jars and seal.
GREEN TOMATO MINCE— To two quarts chopped
apples, greenings are best, allow two quarts chopped green to-
matoes, one pound each seeded raisins and cleaned currants,
one-half nutmeg, one teaspoonful of cinnamon, one-half tea-
spoonful ground cloves, six cups granulated sugar and a cupful
and a half of cider vinegar✪ Green Tomato Mince. Boil slowly three or four hours
and can.
PICALILLI — Allow to one gallon sliced green tomatoes one
pint grated horseradish, eleven ounces brown sugar, two table-
spoons each of fine sal✪ Picalillit and ground mustard. Put the tomatoes
in a large stone crock, sprinkle the salt over them and let stand
over night with a slight press on top. In the morning add to
the tomatoes and let stand several weeks until it has formed
its own vinegar. Always keep the pickle under the liquor and
have it in a cool place.
PEPPER RELISH — Chop fine a small head of white cab-
bage, six large green peppers, and a nice bunch of celery. Put
in a large bowl and sprinkle with a half cup of salt, mix well,
cover and let stand over night. Next morning drain and mix
in two tablespoons of mustard seed, and pack in a stone jar.
Put in a porcelain kettle three pints of vinegar, two tablespoons
sugar, one tablespoon each of whole cloves, allspice and whole
pepper, a clove of garlic and one onion minced✪ Pepper Relish. Simmer gently
twenty minutes, strain and pour boiling hot over the vegetables.
When cold cover and keep in a cool place.
TOMATO CATSUP— This catsup has a good relish on
account of the onion in it. Wash ripe tomatoes, cut them in
slices and cook slowly for one hour. Press through a sieve to
take out the seeds and skin. To one quart of this pulp and
juice add one tablespoon of cinnamon, one of black pepper and
one of mustard, one teaspoon of cayenne, one-half cup of salt
and two onions chopped fine. Simmer two and one-half hours,
then add two cups of vinegar✪ Tomato Catsup, cook an hour longer. Put in
bottles and seal.
PRESERVES, PICKLES, RELISHES in
TOMATO CHUTNEY— Cut up and peel twelve large to-
matoes and to them add six onions chopped fine, one cup of
vinegar, one cup of sugar, a handful of finely chopped raisins,
salt to taste, a half teaspoonful of cayenne and a half teaspoonful
of white pepper✪ Tomato Chutney. Boil one and one-half hours and bottle or put
in stone jars.
VEGETABLE RELISH— Use two quarts each of cooked
and finely chopped beets and cabbage, add four cups sugar, two
tablespoons salt, one tablespoon black pepper, a half tablespoon
cayenne, a cup of grated horseradish and enough cold vinegar
to cover✪ Vegetable Relish. Bottle in glass jars and keep in a cool place.
Page 74 · 8 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
tomatoes in this. Drain. Mix together one ounce ground ginger, two tablespoonfuls black pepper, two teaspoonfuls ground cloves, a quarter pound white mustard seed, one-half cupful ground mustard, one ounce allspice, three ounces celery seed and three pounds brown sugar. Now put the sliced onions and tomatoes in a kettle with sugar and spices in alternate layers, and pour over them enough white wine vinegar to cover well. Cook the pickle until tender, then pack in jars and seal.
GREEN TOMATO MINCE— To two quarts chopped apples, greenings are best, allow two quarts chopped green tomatoes, one pound each seeded raisins and cleaned currants, one-half nutmeg, one teaspoonful of cinnamon, one-half teaspoonful ground cloves, six cups granulated sugar and a cupful and a half of cider vinegar. Boil slowly three or four hours and can.
PICALILLI — Allow to one gallon sliced green tomatoes one pint grated horseradish, eleven ounces brown sugar, two tablespoons each of fine salt and ground mustard. Put the tomatoes in a large stone crock, sprinkle the salt over them and let stand over night with a slight press on top. In the morning add to the tomatoes and let stand several weeks until it has formed its own vinegar. Always keep the pickle under the liquor and have it in a cool place.
PEPPER RELISH — Chop fine a small head of white cabbage, six large green peppers, and a nice bunch of celery. Put in a large bowl and sprinkle with a half cup of salt, mix well, cover and let stand over night. Next morning drain and mix in two tablespoons of mustard seed, and pack in a stone jar. Put in a porcelain kettle three pints of vinegar, two tablespoons sugar, one tablespoon each of whole cloves, allspice and whole pepper, a clove of garlic and one onion minced. Simmer gently twenty minutes, strain and pour boiling hot over the vegetables. When cold cover and keep in a cool place.
TOMATO CATSUP— This catsup has a good relish on account of the onion in it. Wash ripe tomatoes, cut them in slices and cook slowly for one hour. Press through a sieve to take out the seeds and skin. To one quart of this pulp and juice add one tablespoon of cinnamon, one of black pepper and one of mustard, one teaspoon of cayenne, one-half cup of salt and two onions chopped fine. Simmer two and one-half hours, then add two cups of vinegar, cook an hour longer. Put in bottles and seal.
PRESERVES, PICKLES, RELISHES in
TOMATO CHUTNEY— Cut up and peel twelve large tomatoes and to them add six onions chopped fine, one cup of vinegar, one cup of sugar, a handful of finely chopped raisins, salt to taste, a half teaspoonful of cayenne and a half teaspoonful of white pepper. Boil one and one-half hours and bottle or put in stone jars.
VEGETABLE RELISH— Use two quarts each of cooked and finely chopped beets and cabbage, add four cups sugar, two tablespoons salt, one tablespoon black pepper, a half tablespoon cayenne, a cup of grated horseradish and enough cold vinegar to cover. Bottle in glass jars and keep in a cool place.
Records on this page
Gingered Green TomatoesGreen Tomato MincePicalilliPepper RelishVegetable PickleTomato CatsupTomato ChutneyVegetable Relish