Green Tomatoes Stuffed

Ingredients

• one gallon of water
• a cup of salt
• cabbage
• three red peppers
• a little sugar
• some celery seed
• a little mustard seed

Method

1. 1

   Take green tomatoes and cut hole in top, clean out inside, let lie in salt-water three hours, taking a cup of salt to one gallon of water.

2. 2

   Take out and drain, take cabbage and cut as much as you think will fill tomatoes, season with salt, a little sugar, three red peppers cut fine, some celery seed and a little mustard seed, then fill tomatoes, and put in jars.

3. 3

   Cover with cold vinegar and put in a cool, dark place.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 39. The excerpt below is the record exactly as published.

cup of .salt, let stand over night, next morning drain, add one gal¬ lon of vinegar, one tablespism mustard .seed, three pounds white sugar, one table¬ spoon each of whole alspiee and whole cloves, fotir teaspo<ms turmeric. Mix with a little vinegar. First boil two hours oc* stirring casionly, add sugar when nearly cooled,add tumeric last, then boil a little, put in bottles and seal. .Mrs. C. O. Waltz. GREEN TOMATOE3 STUFFED. Take green tom itops and cut hole in top clean out inside let lie in salt-water three hours, taking a C!ip of salt to one gallon of water. Take out and drain, take cabbage and cut as much as you think will till tomatoes, season with salt, a lit¬ tle sugar, three red peppers cut fine, some celery seed and a little mustard see

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