Tomato Soy

Ingredients

• one peck of ripe tomatoes
• a half a teacupful of whole cloves
• the same quantity of whole allspice
• a scant teacupful of salt
• a tablespoonful of black pepper
• three red pepper
• five onions

Method

1. 1

   Peel and chop tomatoes.

2. 2

   Combine with spices and boil for an hour.

3. 3

   Add cider vinegar, cool, and bottle.

Nutrition per serving

Estimated from matched ingredients across 12 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 soy is made with both green and ripe fruit. The following is an excellent tested recipe for ripe tomato soy: Peel and chop a peck of ripe tomatoes unlil Ihey are quite fine. Then put them upon the fire in a preserving kettle with a half a teacupful of whole cloves; the same quantity of whole allspice; a scant teacupful of salt; a table- spoonful of black pepper, and three red pepper and five onions, all of which have been chopped fine. Let the ingredients boil together for fully an hour, and immedjately add a quart of the best cider vinegar. When the soy has cooled sufficiently, it may be bottled. Green Tomato Soy. — One peck green tomatoes; one quart onions, salt and vinegar as desired; one teaspoonful ground cloves; one tea- spoonful ginger; one teaspoonful cinnamon; the same of black pepper; yi teaspoonful red pepper; '/i pound brown sugar; half a grated nut- meg. Wash the tomatoes and cut in slices, also the onions. Place a layer of tomatoes and then sprinkle with salt, next a layer of onions in the same way — until all are done. Let stand over night. In the morn- ing drain well and then put on the stove to cook, covering the prepara- tion with vinegar. Add the spices and let it boil slowly together four or five hours; then bottle hot, leaving the covers off the jars till the next day. Tomato Mustard. — To one peck of ripe tomatoes

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