Green Tomato Preserve

Ingredients

• 1 lb. loaf sugar
• 1 oz. ginger
• pound of fruit

Method

1. 1

   Cut the tomatoes into four or six pieces according to size, and take out the seeds.

2. 2

   To every pound of fruit put 1 lb. loaf sugar, and 1 oz. ginger, cut small.

3. 3

   Dissolve the sugar in a little water, and let it simmer with the ginger for five minutes; then add the fruit and boil till clear.

4. 4

   This preserve has the colour and flavour of greengage.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 167. The excerpt below is the record exactly as published.

Green Tomato Preserve. Cut the tomatoes into four or six pieces according to size, and take out the seeds. To every pound of fruit put I lb. loaf sugar, and \ oz. ginger, cut small. Dissolve the sugar in a little water, and let it simmer with the ginger for five minutes ; then add the fruit and boil till clear. This preserve has the colour and flavour of greengage. Fruit Syrup. 4 Ibs^. red gooseberries, not quite ripe ; I lb. cherries ; \ lb. raspberries. Clean from stems, tips, stones, &c. ; bruise all together ; and place in a deep earthenware pan for twenty-four hours. Bruise with a wooden spoon, and squeeze with the hand ; then let the juice pass through a hair sieve, but do not rub the pulp through. Cleanse the sieve, and place over it a napkin ; run the juice through this so E E 4i8 BRANDY CHERRIES. that it may be transparent ; to every pound of juice add i^ lbs. sugar. Let the sugar melt in the juice, then put the mixture in a jam pan, and boil ; remove the scum as it rises, and when it ceases to rise pour the syrup into a basin with a lip ; as soon as it is cool enough, bottle ; cork the next day, and keep in a cool place. The syrup may be made with red cur- rants and raspberries. Mixed Cherries in Brandy. Take 6 lbs. ripe cherries, remove the stems, extract the stones, break them, and return the kernels to the bruised cherries. Add i^ lbs. of sugar, and boil down to the consistency of syrup ; put in a large jar, and v/hen it is cold mix in two quarts of brandy, and add some cloves ; tie down the jar so that no air can get in. When the Morella cherries are ripe, strain the above preparation through a linen cloth, and then through filtering-paper. Prick the Morella cherries with a needle, and put them into the cherry syrup. If the syrup is not enough to cover them, more brandy must be added. Tie down so as to exclude the air. In about a month the cherries will be fit for eating. Brandy Cherries. Ripe Morella cherries must be used. If the skin is not quite clean, dip them in water as you proceed to cut off about half the stalk. Prick each cherry in two or three places with a needle, and throw them into a jar, which is to be filled with brandy. Let MILK PUNCH. 419 them remain three days. Pour off the brandy, and to each pint add \ lb. sugar. Boil, and pour over your cherries. About six weeks later the cherries will probably require an additional quantity of the brandy and sugar syrup poured over them. The jars or bottles must be kept carefully corked and tied down, and the cherries are not fit for eating till they have been kept two months. Milk Punch. Steep the peels (pared very thin) of six Seville oranges and six lemons in two pints of rum for twenty- four hours. Pour sixteen pints of boiHng water upon 6 lbs. of loaf sugar ; when dissolved add the juice and pulp oi thirty-two Seville oranges and twelve lemons. Next day add the peels as steeped, and eleven pints more rum and three of brandv, and stir well tocrether. Pour into it rather more than two quarts of new milk and two quarts of skimmed milk quite boiling, and cover down immediately without stirring. Let it stand till next day, and then strain through a jelly bag. If it does not run bright, a pint more boiling milk must be added, and it must be allowed to stand anothei day. Punch. I lb. loaf sugar

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