Tomato Mustard

Ingredients

• one peck of ripe tomatoes
• two teaspoonfuls of salt
• two dessertspoonfuls of finely chopped onions
• one dessertspoonful of whole pepper
• one dessertspoonful of allspice
• one dessertspoonful of cloves
• half a teaspoonful of cayenne
• z teaspoonful of curry powder
• a tacupful of mnaUrd

Method

1. 1

   Stew tomatoes with salt for half an hour, then pass through a sieve.

2. 2

   Add onions and spices, simmer down, then stir in curry powder and mustard.

3. 3

   Simmer for half an hour longer and bottle.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 131. The excerpt below is the record exactly as published.

two teaspoonfuls of salt, one of pep- per, two of ground allspice, half teaspoonful of mace, one of cinnamon, on? of cloves. Chop the tomatoes fine, boil 20 minutes, strain and press through a sieve. Chop the peppers and onions very fine, first taking out the seeds of the peppers. Boil all together for 10 minutes; add spices, then bottle and seal. Green Tomato Chow Chow,— Chop fine one peck of green tomatoes, three onions, six green peppers ; sprinkle them lightly with salt, let Stand an hour, then scald in the Juices. Put three quarts of vinegar in a porcelain-lined kettle with one pint of sugar and a few pieces of horse- radish root. Boil for five minutes, add the tomatoes and boil five minutes longer, put into stone jars, cover and set in cool, dry place. Whole cloves, mace and slick cinnamon may be added to this if you want a spiced pickle. Easy Green Tomato Pickle.— Slice the tomatoes and allow ihim to stand in weak salt brine over night. In the morning rinse and pack directly in fruit jars. Place tKe jars uncovered in the steamer and steam for about two hours. Have ready at the end of that time a sweet-spiced vinegar made exactly as you do for pickling peaches, and after draining ■ . all the juice that cooks from the sliced tomatoes, fill the cans brim-full with it and seal as in canning anything. Green Tomato Sweet Pickle— Wash the tomatoes and let drain, then slice into a large earthen dish, sprinkling salt between the layers. Let stand till next day. Pour off the brine and juice, rinse off with clear water, let the fruit drain, then weigh if you like to follow the exact rule. To a syrup made of brown sugar and a little water add ginger root, doves and cinnamon bark. Also tie up two or three little bags of mixed, ground spicU to cook with the rHt Add the tomato and a baodfnl of nasturtitim seedi, and cook till tht tomato seems tendtr. 174 TSE RURAL COOK BOOK. The nasturtium seeds should be not more than half grown, green, and if in clusters, so much the better. Skim out the tomato into a stone jar, add a liberal quantity of vinegar to the juice left in the kettle, and when it boils up pour over the contents of the jar. Green Tomato Mangoes.— Select smooth tomatoes of good shape and showing no signs of ripening. Cut across one-fourth of the length below the stem and carefully extract the seeds and pulp. Have ready a filling composed of two parts finely chopped cabbage and one part onions, also chopped tine, and season to taste with celery and mustard seeds, pepper and sugar. Fill the tomato shells as full as possible and tie the tops firmly on with strong cord. Let the mangoes lie over night in very strong brine, then soak them for 34 hours in weak vinegar. Pack in a stone jar, leaving plenty of space above them, and fill the jar with three parts vinegar to one part water, sweetened to the taste. These mangoes may be made either sweet or sour as preferred. A few pieces of horseradish root will season and preserve the vinegar. Tomato soy is made with both green and ripe fruit. The following is an excellent tested recipe for ripe tomato soy: Peel and chop a peck of ripe tomatoes unlil Ihey are quite fine. Then put them upon the fire in a preserving kettle with a half a teacupful of whole cloves; the same quantity of whole allspice; a scant teacupful of salt; a table- spoonful of black pepper, and three red pepper and five onions, all of which have been chopped fine. Let the ingredients boil together for fully an hour, and immedjately add a quart of the best cider vinegar. When the soy has cooled sufficiently, it may be bottled. Green Tomato Soy. — One peck green tomatoes; one quart onions, salt and vinegar as desired; one teaspoonful ground cloves; one tea- spoonful ginger; one teaspoonful cinnamon; the same of black pepper; yi teaspoonful red pepper; '/i pound brown sugar; half a grated nut- meg. Wash the tomatoes and cut in slices, also the onions. Place a layer of tomatoes and then sprinkle with salt, next a layer of onions in the same way — until all are done. Let stand over night. In the morn- ing drain well and then put on the stove to cook, covering the prepara- tion with vinegar. Add the spices and let it boil slowly together four or five hours; then bottle hot, leaving the covers off the jars till the next day. Tomato Mustard. — To one peck of ripe tomatoes add two teaspoon- fuls of salt and stew half an hour; then pass through a sieve. Add two dessertspoonfuls of finely chopped onions, one dessertspoonful each of whole pepper, allspice and cloves tied in a muslin b^, and half a teaspoonful of cayenne; simmer down one-third, then stir in z tea- , _ C.OO;.|c THE RURAL COOK BOOK. ' m ipoonful of curry powder and a tacupful of mnaUrd

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