Tomato Mustard

Ingredients

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

Method

1. 1

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

2. 2

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

3. 3

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

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 80. The excerpt below is the record exactly as published.

TOMATO MUSTARD One peck of ripe toniatpes, boiled with two onions,^ six red peppers, four cloves of garlic, for one hour; then add a half pint or half pound of salt, three table- spoons black pepper, half ounce each ginger, allspice, mace, cloves; boil again for one hour. ^longer, and when cold add one pint of vinegar and a quarter pound of mustard; and if you like it very hot, a tablespoonful of cayenne

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