Fig Tomatoes

Ingredients

• fig tomatoes
• an equal amount of sugar
• sirup

Method

1. 1

   Pour boiling water over the tomatoes to more easily remove their skins, after which weigh them, and place them in stone crocks in layers with an equal amount of sugar.

2. 2

   Let them stand for two days; then pour off the sirup, boil and skim it until no scum arises.

3. 3

   Pour it over the tomatoes, and let them stand for two days, then boil the sirup and skim again.

4. 4

   After the third time they are fit to dry, if the weather is good; if not, let them stand in the sirup until pleasant weather; then place the tomatoes on large platters or dishes, and set them in the sun to dry, which will take about a week.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 5. The excerpt below is the record exactly as published.

FIG TOMATOES. take them out of the pickle, and put them in a crock. Let the pickle boil five minutes, and pour it over the cucumbers. Let them stand ten days, and boil the pickle once more. When cold pour it over the cucumbers. Let them stand two weeks before using. Watermelon rind may be treated in like manner. (Pumpkin, squash, and citron boiled ten minutes, then boiled in the sweet pickle, with the addition of a root or two more of green ginger, will be found excellent winter relishes.) Fig Tomatoes. — (This excellent recipe originally appeared in " Harper's Magazine," contributed some years ago by IMrs. Eliza Marsh. As I have tested it, and found it valuable, it is proper to give the lady due credit.) The fig tomatoes are both yellow and red, and are abun- dant at their season. " Pour boiling water over them to more easily remove their skins, after which weigh them, and place them in stone crocks in layers with an equal amount of sugar. Let them stand two days ; then pour off the sirup

Cook this with the app: pantry check, scaling, and the assistant.