Green Tomato Preserves
From Virginia Cookery-book, 1884
Serves 16
This will ensure preservation without special sealing.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 116. The excerpt below is the record exactly as published.
Green Tomato PRESBRVEa Take one peck of green tomatoes, peel, after scalding them in hot water, and cut them up into thin slices ; slice 346 VntQINIA COOKSRY-BOQK. also six fine lemonB, without removing the skinfl, but care- fully extracting every seed. To this quantity of tomato put six pounds of fair brown sugar and one table*spoon- f ul of white ginger ground fine. Taking care to skim off all the froth that rises to the surface, boil until the pre- serve seems thoroughly cooked. The time required will be about two hours. One table-spoonful of Spears's Pre- serving Fl
Cook this with the app: pantry check, scaling, and the assistant.