Green Tomato Butter

Ingredients

• one pound of sugar
• two pounds of tomatoes

Method

1. 1

   Select full-grown green tomatoes, slice them thin.

2. 2

   Make a syrup with sugar and tomatoes, boil down slowly for four hours until smooth and thick, stirring frequently.

3. 3

   Flavor with lemon when done.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 107. The excerpt below is the record exactly as published.

Green Tomato Butter. — Select tomatoes that are full grown, but quite freen. Slice them thin. Make a syrup in proportion of ope pound oi THE RURAL COOK BOOK. Itf ■ngw to two pounds of tomatoei. Boil down stowljr for four hours or until the butter is smooth and thick, stirring freqnenttr to prevent stick- ing. Flavor with lemon when done. Green Tomato Conserve. — For one peck of green tomatoes, slice six lemons without removing the skin, but taking out the seeds. Put to this quantity six pounds of sugar and boil until transparent and the syrup thick. Ginger root may be added if liked. Tomato Jam. — Select sound, ripe fruit and peel and quarter them. Then put Uiem into the preserving kettle with an equal weight of loaf sugar, the strained juice and rind of a lemon for every four pounds of the fruit, and a little powdered ginger. Cook the iflixture slowly until it jellies when tried on a spoon. Turn into jars and cover. Tomato Marmalade. — Remove the skin from four quarts of ripe tomatoes and slice. Cut six large lemons in halves, lengthwise, and slice very thin. Seed one cup of raisins. Put the tomatoes, raisins and lemons into a preserving kettle, in layers, alternating with four pounds of granulated sugar. Cook one hour on the front of stove. Then set the kettle back, and allow contents to simmer until it is of the consistency of marmalade. Put up, while hot, as jelly. This recipe makes about two and one-half quarts. When properly prepared Bo one article will be recognizable. The small yellow tomatoes are nice for. such use. Tomato Marmalade No. 2. — For every two pounds of the tomatoes allow two pounds of sugar and the juice and grated rind of one lemon. Pour scalding water over the tomatoes to loosen the slcins. After remov- ing the skin, mix the tomatoes with the sugar and boil slowly for one hour, stirring and skimming frequently. At the epd of that time add the lemon juice and rind and cook another hour or until the whole is a thick, smooth mass. Tomato Mock-Orange Marmalade.— Scald and peel large-sized yellow tomatoes. Cut downward over each seed section, press open and remove all seeds with the thumb, leaving the pulp comparatively whole. To two parts of the prepared tomatoes allow one part of oranges, slicing thinly. Cover all with an equal quantity of sugar and let stand over ntght In the morning pour off syrup and cook down about half, add the tomatoes and oranges and cook until the orange skins are transparent Seal in jelly glasses. This is an original recipe, and is a delightful substitute , for the genuine orange marmalade, though much cheaper. Tomato Mincemeat — Chop fine four quarts of green tomatoes, drain off juice, cover with cold water and bring to a boil, scalding for 30 ininutes, then drain. Repeat till parboiled three times. Add two pounds brown sugar, one pound seeded raisins, one-half pound chopped citron, one large half cup chopped suet, one tablespoonful salt and one-half cup 144 THE RURAL COOK BOOK. strong vinegar. Mix and cook until thick. When cold add one tea- spoonful each of ground cinnamon and cloves, and one tablespoonful of grated nutmeg (or suit taste). Mix iboroughly, and keep in open jar. Tomato Clove Preserves. — To four pounds of yellow plum tomatoes, not too ripe, allow (our pounds of sugar, three lemons and one -half ounce (or according to tasie) of whole cloves. Peel the tomatoes with- out breaking, sprinkle sugar over and let them stand over night. In the morning pour off the syrup, add the cloves and let it boil until thick, then strain. Return to fire and add the chopped pulp of the lemons, rejecting the skin, and Ihc tomatoes, and cook gently until the tomatoes look clear. Put into jars and smI. To give a quite different flavor substitute one- half ounce of ginger root for the cloves, and proceed as above. Green Tomato Preserves.— Required, eight pounds of small green tomatoes, seven pounds of sugar

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