Preserved Tomatoes

Ingredients

• six pounds of little, pear-shaped yellow tomatoes
• three-quarters of a pound of sifted sugar
• two large fresh lemons
• a teacup of boiling water

Method

1. 1

   Prick each tomato with a coarse needle in five or six places.

2. 2

   Put the sugar over the fire in a preserving-kettle with boiling water; stir until dissolved, then add the tomatoes and cook until clear.

3. 3

   When half done, add the juice and rind of the lemons.

4. 4

   When the fruit is clear, take it out, put it in jars, boil the syrup for six minutes more, fill the jars, and let them stand until next day.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 131. The excerpt below is the record exactly as published.

Preserved Tomatoes. Procure the little, pear-shaped yellow tomatoes, wash and wipe them, weigh them and allow three-quarters of a pound of sifted sugar to every pound of tomatoes ; prick each one with a coarse needle in five or six places ; put the sugar over the fire in a pre- serving-kettle, with a teacup of boiling water to six pounds of sugar ; stir it over a slow fire until all dissolved, then put in the tomatoes and cook them until clear ; when half done, add the juice and rind cut very thin of two large fresh lemons

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