German Tomatoes

Ingredients

• eight pounds of quite ripe, peeled tomatoes
• four pounds of brown sugar
• three-quarters of an ounce of allspice
• half an ounce of cloves
• quarter of an ounce of mace
• one quart of vinegar

Method

1. 1

   Put the tomatoes with all the juice and sugar into a glass- or porcelain-lined vessel and stew them until the syrup becomes thick.

2. 2

   Add the spices, let them stew for a few minutes, and then take off the tomatoes and add vinegar.

3. 3

   Pour them into a jar and when they are cold cover closely.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 22. The excerpt below is the record exactly as published.

One quart of vinegar is quite sufficient to cover the peaches; they float on top at first, but sink down under the vinegar in one or two days. PICKLED STURGEON. After the backbone has been taken out the sturgeon should be washed, changing the water several times, and then put in salt (95) JANE HAMILTON'S RECIPES water. After remaining twenty-four hours the salt water should be poured off and the sturgeon put in fresh salt water for twelve hours longer. The sturgeon should then be tied with a cord and boiled in weak salt v/ater until a straw can be run through it, taking care to skim off the oil during boil- ing. Strain the liquor in which the stur- geon has been boiled and boil it a short time, adding allspice, pepper, and ginger, which should be broken a little in a mortar. After it has boiled sufficiently add as much vinegar as is agreeable to the taste, and when the liquor is cold put in the sturgeon. Should there not be liquor enough to cover the sturgeon add as much vinegar as is necessary. The vessel in which the stur- geon is kept should be covered closely and kept in a cool place. TOMATOES, GERMAN. To eight pounds of quite ripe, peeled to- matoes add four pounds of brown sugar. (96) JANE HAMILTON'S RECIPES Put the tomatoes with all the juice and sugar into a glass- or porcelain-lined vessel and stew them until the syrup becomes of the consistency of a thick syrup. Add three- quarters of an ounce of allspice, half an ounce of cloves, quarter of an ounce of mace

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