GREEN TOMATO PICKLES— Slice 1 peck
green tomatoes and 6 large onions (or 1 quart of
small ones); sprinkle on 1 cup salt, and let stand
over night; in the morning drain; then boil them 5
minutes in 2 pints vinegar✪ Pickled Blackberries and 4 pints water, and
again drain through a colander. Then take 1 gallon
vinegar, and 2 lbs. sugar, 2 oz. white mustard=seed, 2
tablespoons each of cinnamon, ginger and cloves,
and 6 green peppers, chopped, or ^ teaspoon cayenne j-^maxu.
pepper instead; boil all gently 15 minutes, and jjour over the chop-
ped tomatoes and onions. They will keep a year or more. If de-
sired, the onions can be omitted, and the tomatoes put up alone in
the same way.
Tomato Pickles No. 2. — Take 1 peck sliced green tomatoes, and
let them stand in strong brine all night; then drain, boil until ten-
der, drain again and put in jars. Prepare a syrup of 3 lbs. sugar, ^
oz. allspice, and 1 oz. each cinnamon and cloves to 1 quart vinegar;
boil, and pour hot over the tomatoes.
HUSK TOMATO PICKLES.— For 7 lbs. husk tomatoes use 4 lbs.
sugar, 2 cups vinegar, 2 teaspoons each of cloves✪ Husk Tomato Pickles, cinnamon and
mace; prick the tomatoes instead of peeling, jiut them in a ptn-celain
kettle with the sugar in alternate layers, heat slowly to boiling, add
the vinegar and spices, and boil 5 minutes; take the fruit out with a
544 SPICED FRUIT
perforated skimmer, and spread it on dishes to cool; when cool, pack
it in glass jars, boil the syrup thick, and pour it boiling hot on the
fruit. Examine them occasionally the first month, and if any signs
of fermenting appear, set the jars uncovered in a kettle of water
(with thick cloth under them) and heat until the contents are
scalded. These are very nice.
WATERMELON RIND.— Soak it in vinegar over night; then
boil it in water until tender, and drain. Prepare a syrup of 3 lbs.
sugar and 1 oz. each cinnamon and cloves (tied in a bag) to 1 quart
vinegar, or to 1 pint vinegar if wanted very sweet; bring it to a boil,
put in the rind, boil 5 minutes and put in jars.
Citroo can be put up in the same way.
SPICED FRUIT.
Some people confound spiced fruit and sweet pickles, but they
are not the same. Sweet pickles are really a pickle, but spiced fruit
is a spiced preserve, usually boiled down thick.
SPICED FRUIT.— Sprinkle 1| lbs. sugar over 3^ lbs. fruit and
let it stand over night; then take the juice, add 1 cup vinegar✪ Spiced Fruit, and
cinnamon, mace and cloves to taste, and boil 15 minutes, then put
the fruit in and boil 10 minutes and put in jars.
SPICED APPLES.— Take 2 cups vinegar, 2 lbs. of sugar, | oz.
cinnamon and ^ oz. of cloves; boil all together, and while boiling add
4 lbs. of apples✪ Spiced Apples which are pared, quartered and cored; let them boil
about 20 minutes, or until tender; then take them out and put in a
jar; boil the syrup down until thick and pour it over the apples.
SPICED BLACKBERRIES Take 1
cup of vinegar, 2 cups of sugar, and 1 ta-
blespoon each of allspice, cloves and cin-
namon; add 2^ lbs. blackberries, bring to a
boil, skim out the blackberries, and boil
the balance for 1 hour; put back the ber-
ries and boil 15 minutes; then put in jars
and tightly cover.
The Blackbekby is found in northern climates
and well repays cultivation. The root is astrin- blaokbebby.
gent and is used to check diarrhea. The fruit is ✪ Spiced Blackberries
Page 404 · 11 recipe records on this page
Presented as published in 1902. 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
GREEN TOMATO PICKLES— Slice 1 peck green tomatoes and 6 large onions (or 1 quart of small ones); sprinkle on 1 cup salt, and let stand over night; in the morning drain; then boil them 5 minutes in 2 pints vinegar and 4 pints water, and again drain through a colander. Then take 1 gallon vinegar, and 2 lbs. sugar, 2 oz. white mustard seed, 2 tablespoons each of cinnamon, ginger and cloves, and 6 green peppers, chopped, or ^ teaspoon cayenne pepper instead; boil all gently 15 minutes, and pour over the chopped tomatoes and onions. They will keep a year or more. If desired, the onions can be omitted, and the tomatoes put up alone in the same way.
Tomato Pickles No. 2. — Take 1 peck sliced green tomatoes, and let them stand in strong brine all night; then drain, boil until tender, drain again and put in jars. Prepare a syrup of 3 lbs. sugar, ^ oz. allspice, and 1 oz. each cinnamon and cloves to 1 quart vinegar; boil, and pour hot over the tomatoes.
HUSK TOMATO PICKLES.— For 7 lbs. husk tomatoes use 4 lbs. sugar, 2 cups vinegar, 2 teaspoons each of cloves, cinnamon and mace; prick the tomatoes instead of peeling, put them in a porcelain kettle with the sugar in alternate layers, heat slowly to boiling, add the vinegar and spices, and boil 5 minutes; take the fruit out with a
544 SPICED FRUIT
perforated skimmer, and spread it on dishes to cool; when cool, pack it in glass jars, boil the syrup thick, and pour it boiling hot on the fruit. Examine them occasionally the first month, and if any signs of fermenting appear, set the jars uncovered in a kettle of water (with thick cloth under them) and heat until the contents are scalded. These are very nice.
WATERMELON RIND.— Soak it in vinegar over night; then boil it in water until tender, and drain. Prepare a syrup of 3 lbs. sugar and 1 oz. each cinnamon and cloves (tied in a bag) to 1 quart vinegar, or to 1 pint vinegar if wanted very sweet; bring it to a boil, put in the rind, boil 5 minutes and put in jars.
Citron can be put up in the same way.
SPICED FRUIT.
Some people confound spiced fruit and sweet pickles, but they are not the same. Sweet pickles are really a pickle, but spiced fruit is a spiced preserve, usually boiled down thick.
SPICED FRUIT.— Sprinkle 1| lbs. sugar over 3^ lbs. fruit and let it stand over night; then take the juice, add 1 cup vinegar, and cinnamon, mace and cloves to taste, and boil 15 minutes, then put the fruit in and boil 10 minutes and put in jars.
SPICED APPLES.— Take 2 cups vinegar, 2 lbs. of sugar, | oz. cinnamon and ^ oz. of cloves; boil all together, and while boiling add 4 lbs. of apples which are pared, quartered and cored; let them boil about 20 minutes, or until tender; then take them out and put in a jar; boil the syrup down until thick and pour it over the apples.
SPICED BLACKBERRIES.— Take 1
cup of vinegar, 2 cups of sugar, and 1 tablespoon each of allspice, cloves and cinnamon; add 2^ lbs. blackberries, bring to a boil, skim out the blackberries, and boil the balance for 1 hour; put back the berries and boil 15 minutes; then put in jars and tightly cover.
The Blackberry is found in northern climates and well repays cultivation. The root is astrin- blackberry.
gent and is used to check diarrhea. The fruit is
Records on this page
Pickled BlackberriesWatermelon Rind PicklesCucumber PicklesGreen Tomato PicklesHusk Tomato PicklesTomato Pickles No. 2Spiced FruitSpiced FruitSpiced ApplesSpiced BlackberriesCurrant Catsup