Tomato Mustard

Ingredients

• One peck of ripe tomatoes
• two onions
• six red peppers
• four cloves of garlic
• a half pint or half pound salt
• three tablespoons black pepper
• half ounce ginger
• half ounce allspice
• half ounce mace
• half ounce cloves
• one pint of vinegar
• a quarter pound of mustard
• a table spoonful of Cayenne

Method

1. 1

   Boil tomatoes with onions, peppers, and garlic for one hour.

2. 2

   Add salt, black pepper, ginger, allspice, mace, and cloves; boil again for one hour longer.

3. 3

   When cold, add vinegar and mustard, and Cayenne if desired.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 54. The excerpt below is the record exactly as published.

TOMATO MUSTARD. One peck of ripe tomatoes; boiled with two onions, six red peppers, four cloves of garlic, for one hoar; then add a half pint or half pound salt, three tablespoons black pepper, half ounce ginger, half ounce allspice, half ounce mace, half ounce cloves; then boil again for one hoar longer, and when cold add one pint of vinegar and a quarter pound of mus- tard; and if you like it very hot, a table spoonful of Cayenne

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