Preserved Tomatoes

Ingredients

• five pounds of yellow egg tomatoes
• five pounds of white sugar
• the juice of two lemons

Method

1. 1

   Cover the fruit with the sugar, and let it stand overnight.

2. 2

   In the morning drain the syrup from the fruit, boil, skim, put in the tomatoes, and boil slowly for twenty minutes; skim the fruit, then put out into plates; boil the juice till thick; add the lemon-juice, and put the tomatoes carefully into bottles, and cover with the hot syrup.

3. 3

   Seal up at once.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Preserved Tomatoes. Take five pounds of yellow egg tomatoes, five pounds of white sugar, the juice of two lemons

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