Tomato Relish

Ingredients

• 2 pecks ripe tomatoes
• 1/2 cupfuls vinegar
• 1/2 peck white onions
• 1/2 cupful salt
• 2 teaspoonfuls cayenne pepper

Method

1. 1

   Skin onions, wash the tomatoes and cut both vegetables in small pieces.

2. 2

   Cook together until soft, strain and cook again until the mixture is as thick as catchup.

3. 3

   Add vinegar, salt and cayenne pepper and cook again until the mixture is as thick as catchup.

4. 4

   Seal in sterile jars or bottles.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 39. The excerpt below is the record exactly as published.

Tomato Relish 2 pecks ripe tomatoes QV2 cupfuls vinegar y2 peck white onions Vo cupful salt 2 teaspoonfuls cayenne pepper Skin onions, wash the tomatoes and cut both vegetables in small pieces. Cook together until soft, strain and cook again until the mixture is as thick as catchup. Add vinegar, salt and cayenne pepper and cook again until the mixture is as thick as catchup. Seal in sterile jars or bottles. Tomato Catchup 1 peck ripe tomatoes 1 teaspoonful ground mace ^ cupful salt 1 tablespoonful cinnamon 1 cupful sugar 2 teaspoonfuls ground cloves 1 teaspoonful cayenne 1 tablespoonful mustard 1 quart cider vinegar Stew the tomatoes until tender. Then rub them through a sieve, add the spices and vinegar and cook until of the right consistency. Bottle in sterile bottles and seal. 80 THE FAEM COOK AND RULE BOOK Chili Sauce 1% dozen tomatoes 1 teaspoonful cinnamon 3 small onions V2 teaspoonful chili pepper 3 green peppers 1 teaspoonful powdered cloves 2 teaspoonfuls salt 2 cupfuls vinegar

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