Green Tomato Sweet Pickle
From The Henderson cook book, 1914
Serves 8
Recipe attributed to Mrs. Geo. B. Harris.
Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 83. The excerpt below is the record exactly as published.
GREEN TOMATO SWEET PICKLE. Slice the tomatoes and put them in brine 2 days (or sprinkle lightly with salt), then in clear water until the salt is out. Boil in alum-water 20 minutes, then in clear water until the rough is out. Put % pound sugar to 1 of fruit ; season with spice, ginger, pepper and mace. Use vine- gar enough to cover pickle
Cook this with the app: pantry check, scaling, and the assistant.