Sweet Ripe Tomato
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
(Very nice).
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 30. The excerpt below is the record exactly as published.
Sweet Ripe Tomato. Seven pounds ripe tomatoes, three and one-half pounds sugar, one quart vinegar; spices — cloves, allspice and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.