Tomato Butter with Apples

Ingredients

• four pounds well flavored apples
• seven pounds washed and sliced ripe tomatoes
• one cup water
• four pounds brown sugar
• two-thirds of a cup vinegar
• one teaspoon salt
• one teaspoon cloves
• one teaspoon ginger
• two teaspoons cinnamon

Method

1. 1

   Let simmer until very tender; rub through sieve; boil until thick and can while hot.

2. 2

   This should be cooked about one hour.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 177. The excerpt below is the record exactly as published.

one teaspoon salt, five teaspoons powdered sugar, three-quarters teaspoon mustard, quarter cup cider vinegar; mix ingredients in the order given; cover and let stand in cool place for three hours; drain off juice; when pre- paring celery put in a few of the tender leaves. This is a nice cold relish. Tomato Mustard One peck of ripe tomatoes, peeled, one teacup salt; boil half an hour, then strain through colander; return to kettle with one tablespoon cloves, one of ginger, one of cayenne pepper, one of black pepper, two of curry powder, all ground, a little garlic; let boil down well until the proper thickness is obtained; add tablespoon mustard, then let simmer a short time; put in jars and seal at once. This is nice for sandwiches. Tomato Mustard Cut up thirty-six large tomatoes and eighteen large onions; boil for three hours, then strain. Take three cups granulated sugar, half a cup of salt, three-quarters cup mustard, three pints cider .vinegar; mix mustard in a little cold vinegar; put all together in preserving-kettle and boil until it thickens, Take off the stove and put in six large red peppers chopped fine. Spiced Rhubarb Wash the rhubarb, cut it into half inch lengths, then weigh it. To five pounds of the fruit add four pounds of granulated sugar, one pint of vinegar and two tablespoons each of cinnamon and cloves. Cook slowly until thick, and seal in jelly glasses. 20 338 The Toronto Cook Book The following pickle recipes have all been very thoroughly tested and brought to a state of simple perfection, many of them having been given by some of Toronto's foremost housewives. Many, too, have come from the far West and extreme East of Canada, whose housewives are so famous for their excellent cooking. Tomato Butter with Apples Wash four pounds well flavored apples, cut into quarters and remove cores; add seven pounds washed and sliced ripe tomatoes, one cup water, and let simmer until very tender; rub through sieve ; add four pounds brown sugar and two-thirds of a cup vinegar; one teaspoon each salt, cloves and ginger, two teaspoons cinnamon

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