Souri

Ingredients

• 1 peck green tomatoes
• 1 quart onions
• 1 cup salt
• 4 green peppers
• 6 cups brown sugar
• 6 tablespoons celery seed
• 6 tablespoons mustard seed
• 1 ounce cloves
• 1/2 ounce stick cinnamon
• 1 1/2 ounces allspice berries
• Vinegar

Method

1. 1

   Sprinkle alternate layers of tomatoes and onions with salt.

2. 2

   Cover and let stand overnight.

3. 3

   Drain thoroughly, add peppers, sugar, celery seed, mustard seed, and spices.

4. 4

   Add just enough vinegar to cover mixture, bring to boiling point, and simmer 2 hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 314. The excerpt below is the record exactly as published.

14 ounce allspice berries Cider vinegar Sprinkle alternate layers of tomatoes and onions with salt and let stand overnight. Drain, and put in a preserving kettle, adding remaining ingredients, using enough vinegar to cover all. Heat gradually to boiling point and boil 4 hour. PICKLES AND RELISHES 763 DUTCH SALAD 1 quart green tomatoes 1 small white cabbage VY cup salt 2 cauliflowers 2 quarts small pickling 9 green peppers cucumbers Boiling water 1 quart small onions 3 tablespoons salt Dutch Dressing Wipe and thinly slice tomatoes. Arrange in layers, sprinkling each with salt, cover, and let stand overnight. Drain thoroughly and chop. Put in a preserving kettle and add cucumbers chopped, cabbage chopped, cauliflowers separated into flowerets, and chopped peppers (from which seeds have been removed). Add boiling water just to cover vegetables and salt. Bring to boiling point and let simmer until vegetables are tender; drain. Pour over Dutch Dressing and let simmer 15 minutes. Cool and store in jars. Dutch Dressing. Mix 2 cups brown sugar, 1 cup bread flour, 4g cup mustard, 14% tablespoons salt, and 21% tablespoons tur- meric. Add gradually, while stirring constantly, 2 quarts hot vinegar. Bring to boiling point and boil until mixture thickens, If desired, add 14 cup ground horse-radish. PICKLED ONIONS Peel small white onions, cover with brine, allowing 114 cups salt to 2 quarts boiling water, and let stand 2 days. Drain and cover with more brine; let stand 2 days and again drain. Make more brine and heat to boiling point; put in onions and boil 3 minutes. Put onions in clean, hot, stone or glass jars, interspersing with bits of mace, white peppercorns, cloves, bits of bay leaf, and slices of pimiento. Fill jars to overflow with vinegar scalded with sugar, allowing 1 cup sugar to 1 gallon vinegar. Seal while hot. To vary, add 1 ounce of ginger root or 4 cup freshly grated horse- radish. Other seasonings may be substituted for the combination suggested above, such as basil, nutmeg, celery seed, chili peppers, mustard seed, dill, chervil and rosemary. 764 THE BOSTON COOKING-SCHOOL COOK BOOK SOURI 1 peck green tomatoes, wiped 6 cups brown sugar and cut in thin slices 6 tablespoons celery seed 1 quart onions, peeled and cut 6 tablespoons mustard seed in thin slices 1 ounce cloves eds : ; ied in 1 cup salt Y% ounce stick cinnamon alesis 4 green peppers, finely chopped 1% ounce allspice berries 8 Vinegar

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