Tomato-Figs

Ingredients

• half as much sugar as there is fruit
• a pound of sugar for each pint of juice
• the small yellow tomatoes

Method

1. 1

   Scald and peel tomatoes, weigh them, and pack in layers with sugar for 24 hours.

2. 2

   Drain juice, add sugar, boil, then add tomatoes and boil until clear.

3. 3

   Drain and dry for a week, packing with dry sugar.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 297. The excerpt below is the record exactly as published.

TOMATO-FIGS. Use the small yellow tomatoes; scald the tomatoes, re- move the skins without breaking the fruit, and weigh it; allow half as much sugar as there is fruit ; pack the toma- toes and sugar in layers in earthen jars, and let them stand for twenty-four hours. Then drain the juice from the fruit, add to it a pound of sugar for each pint of juice

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