Spiced Tomatoes

Ingredients

• one peck of ripe tomatoes
• four pounds of brown sugar
• one quart of vinegar
• two tablespoons of cinnamon
• one tablespoon each of cloves
• one tablespoon each of mace
• one tablespoon each of allspice

Method

1. 1

   Scald and peel tomatoes, add sugar, vinegar, and spices.

2. 2

   Boil slowly for two hours, stirring often.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 43. The excerpt below is the record exactly as published.

one tablespoon each of cloves and spice. Put all in a kettle and let boil for ten minutes.—Mrs. C. B. Watson. Universal Pickles Six quarts of vinegar, one pound salt, one ounce each of cloves, allspice, ground ginger, black pepper; one tablespoon cayenne pepper; boil all together. When cold add one pound mustard and one ounce tumeric made into a smooth paste with a little cold vinegar, add sugar if you like. Every morning drop in vegetables, such as cucumbers, snaps, okra, green tomatoes, watermelon rind, etc.—Mrs. R. M. Payne. Stuffed Pepper Pickle Cut peppers around top and remove seed. Fill two three-gallon jars with the peppers, cover with clear, cold water (no salt), and let stand over night. Run six pounds of cabbage, four onions, and a few peppers that have turned red, through a meat chopper. To this add one pound white mustard seed, one cup salt, four cups sugar, one box ground mustard, and two tablespoons each of ground black pepper, ground spice, celery seed, and powdered mace. Mix thoroughly and fill peppers. Pin pepper tops on with tooth picks and pack in jars. Raise to boiling point two gallons cider vinegar and cover peppers with it. Close securely and allow to stand.—Mrs. R. H. Latham. Sweet Pickles Nine pounds of fruit, five pounds sugar, one quart of good apple vinegar, spice to taste. Put sugar, vinegar and spices in kettle, and when boiling put in fruit. When sufficiently cooked place in Jars and boil syrup until proper consisency and pour over the fruit until covered. —Mrs. E. J. Lott. Spiced Tomatoes Scald and peel one peck of ripe tomatoes, add four pounds of brown sugar, one quart of vinegar, two tablespoons of cinnamon, one tablespoon each of cloves

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