Tomato Chowder

Ingredients

• A half-bushel of green tomatoes
• one dozen onions
• one dozen green peppers
• sprinkle over the mess one pint of salt
• Take two pounds of sugar
• two tablespoonfuls of cinnamon
• one tablespoonful of allspice
• one tablespoonful each of cloves
• and pepper
• a half-teacup of ground mustard
• one pint of grated horseradish

Method

1. 1

   Chop tomatoes, onions, and peppers fine, sprinkle with salt, let stand overnight.

2. 2

   Drain, cover with vinegar, cook slowly for one hour, then pack in a jar.

3. 3

   Mix sugar, spices, horseradish, and mustard with vinegar, heat, and pour over.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 482. The excerpt below is the record exactly as published.

TOMATO CHOWDER. A half-bushel of green tomatoes, one dozen onions, one dozen green peppers; chop fine; sprinkle over the mess one pint of salt anal let it stand over night. Pour off this brjne and cover with good vinegar ; let it cook one hour slowly, then drain and pack in a jar. Take two pounds of sugar, two tablespoonfuls of cinnamon, one tablespoonful of allspice, one tablespoonful each of cloves and pepper, a half-teacup of ground mustard, one pint of grated horseradish

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