Tomato Mustard

Ingredients

• One peck of ripe tomatoes
• two onions
• six red peppers
• four cloves of garlic
• a half pint or half pound of salt
• three tablespoonfuls of black pepper
• half ounce 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 tomatoes with onions, peppers, and garlic for one hour.

2. 2

   Then add salt, black pepper, ginger, allspice, mace, and cloves.

3. 3

   Boil again for one hour longer, and when cold, add vinegar and mustard.

4. 4

   If desired, add cayenne for heat.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 374. The excerpt below is the record exactly as published.

TOMATO MUSTARD. One peck of ripe tomatoes ; boil with two onions, six red peppers, four cloves of garlic, for one hour, then add a half pint or half pound of salt, three tablespoonfuls of black pepper, half ounce ginger, half ounce all- spice, half ounce of mace, half ounce of cloves, then 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.