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 mustard

Method

1. 1

   To one peck of ripe tomatoes add two teaspoonfuls of salt and stew half an hour; then pass through a sieve.

2. 2

   Add two dessertspoonfuls of finely chopped onions, one dessertspoonful each of whole pepper, allspice and cloves tied in a muslin bag, and half a teaspoonful of cayenne; simmer down one-third, then stir in one teaspoonful of curry powder and a teacupful of mustard; simmer half an hour longer, then bottle.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 132. The excerpt below is the record exactly as published.

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; simmer half on honr longer, then bottle. Ripe Tomato Pickle.— Mix in the order giTen one and a half pints of firm ripe tomatoes, peeled and chopped, one-half cupful of chopped celery, two tablespoon fuls of chopped red pepper, two tablespoonfuls of chopped onioii, two tablespoonfuls of salt, three tablespoonfuls of sugar, three tablespoonfuls of mustard seed, one-quarter teaspoonful of cloves, one-half teaspoonful of cinnamon, one-half teaspoonful of grated nut- meg and one cupful of vinegar. Stir thoroughly, put in a Stone jar and cover. It should stand one week before using, but may be kept one year. Green Tomato Pickle. — Slice very thinly one peck of green to- matoes and two quarts of onions, sprinkling them all with a little salt, . and let them stand till next day. Now drain them through a colander, put them on with enough good vinegar to cover them, and boil fery gently till clear and tender. Then drain them from the vinegar. Put into about the same quantity of fresh vinegar two pounds of brown sugar, one half pound of white mustard seed, one-half ounce of ground mace, one tablespoonful each of celery seed and ground cloves, and boil them all together for a few minutes ; then -pour it over the drained to- matoes, which have been previously mixed with one dessertspoonful of cayenn

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