Green Tomatoes
From The Toronto Cook Book, 1915
Serves 7
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 179. The excerpt below is the record exactly as published.
green tomatoes chopped fine, one of cucumbers, one of cabbage, and one of onions chopped fine (quantities of each must be measured after being chopped) ; sprinkle with salt and let stand twenty-four hours; then place all on stove and bring to scalding heat; let stand and drain through colander, throwing away juice; now take one gallon vinegar and set on stove. Then make dressing as follows: Six cups granulated sugar, two cups of flour, one-half pound mustard, one ounce tumeric, one ounce celery seed; mix all together and cook until dressing is thick; then pour over pickles and put in jars. This dressing may be reduced to one-half the quantity, as it is too much for the amount of pickles. Mustard Pickles (Little Silver Onions) Take six quarts little silver onions, clean off skins; two quarts vinegar, one ounce allspice, half an ounce black pepper, one ounce tumeric, one ounce curry powder, two teaspoons corn- starch, one and a quarter cups salt, half a pound mustard; mix cornstarch with cold water, vinegar and mustard same way ; put on rest of vinegar and bring to boiling point, then add mustard and cornstarch very slowly so that it will not lump or cake, and boil for fifteen minutes; then put in onions and let boil one min- ute; place in jars and seal while hot. Most delicious. Beet Salad Pickle Two quarts cabbage chopped fine, two quarts boiled beets chopped fine, two cups horseradish, four cups white sugar, two tablespoons salt, two teaspoons pepper. Cover with vinegar and mix all together. Bottle tightly ready for use. Hogarth Pickles Half a peck onions, half a peck green tomatoes, one cup salt, half a gallon vinegar, three cups brown sugar, five cents worth of whole pickling spices; slice onions and tomatoes, sprin- kle with layers of salt and let stand over night ; in morning drain and throw away juice that has exuded; boil vinegar, sugar and spice together for three-quarters of an hour, and while hot strain over tomatoes and put in jars. 342 The Toronto Cook Book Green Tomatoes One peck green tomatoes, slice and sprinkle with salt; let stand over night; in morning drain and wash off, put on stove and cover with a little vinegar, let come to boiling point, then drain again; take one quart vinegar, one ounce white cloves, three pounds sugar, half an ounce white mustard seed, half an ounce black mustard seed
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.