Tomato Preserves
From Buckeye cookery, 1892
Serves 6
Optional: add root-ginger or lemon for flavor.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 139. The excerpt below is the record exactly as published.
ToMATO PRESERVES. Scald and peel carefully small perfectly-formed tomatoes, not. too ripe (yellow pear-shaped are best), prick with a needle to pre- vent bursting, add an equal amount of sugar by weight, let lie over — ‘night, then pour off all juice into a preserving-kettle, and boil until it is a thick syrup, clarifying with white of an egg; add tomatoes and boil carefully until they look transparent. A piece or two of root-ginger, or one lemon to a pound of fruit sliced thin
Cook this with the app: pantry check, scaling, and the assistant.