Tomato Butter (Alternate)
From The Toronto Cook Book, 1915
Serves 13
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 178. The excerpt below is the record exactly as published.
Ten pounds pealed ripe tomatoes, one pint white cider vinegar; stand over night and in morning drain juice off and add one quart vinegar, three pounds brown sugar, quarter teaspoon cayenne pepper, one tablespoon whole allspice, one of whole cloves, two sticks of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.