Tomato Soy

Ingredients

• One peck of green tomatoes
• one-quarter peck of white onions
• one-eighth peck of cabbage
• twelve large bell peppers
• Let them stand in salt one day and night.
• One gallon vinegar
• one box mustard
• five pounds sugar
• one wine-glassful of cinnamon
• one wineglassful of mace
• one wineglassful of ginger
• one wineglassful of allspice
• four ounces white mustard seeds
• two ounces celery seeds
• one ounce tumeric

Method

1. 1

   Let tomatoes, onions, and peppers stand in salt, then boil in vinegar and water.

2. 2

   Drain and mix with prepared vinegar, boil until syrup thickens.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 141. The excerpt below is the record exactly as published.

TOMATO SOY— FINE. Twenty-four ripe tomatoes, eight onions, eight green peppers, four tablespoonfuls of salt, eight tablespoonfuls The Complete Cook Book. 295 of brown sugar, two tablespoonfuls of cloves, four table- spoonfuls of ginger, two tablespoonfuls of allspice and eigbt teaoupfuls of good vinegar. Boil for about two hours ; spices must be ground, tomatoes must be peeled ; tomatoes, peppers and onions must be chopped, CHILI SAUCE. One-half bushel of ripe tomatoes; scald, skin and cut to pieces ; twelve tablespoonfuls of table salt, one-half teacupful of mustard seeds, one and one-half ounces of ground cloves, one and one-half ounces of cinnamon, one and one-half ounces of nutmeg, one and one-half ounces of allspice, one-half ounce of whole cloves, one- half ounce of pepper, thirty green peppers, thirty onions, one-half gallon of cider vinegar, and one and one-half pounds of brown sugar. Cook tomatoes until they com- mence to soften ; then add the rest. Boil about one-half hour or until the spices commence to taste; then put in glass jars and seal tightly. TOMATO SOY. One peck of green tomatoes, one-quarter peck of white onions, one-eighth peck of cabbage, twelve large bell peppers. Let them stand in salt one day and night. Drain well and boil together about twenty minutes in vinegar and water; drain well again and put all in pure vinegar prepared as follows: One gallon vine- gar, one box mustard, five pounds sugar, one wine- glassful of cinnamon, one wineglassful of mace, one wineglassful of ginger, one wineglassful of allspice, four ounces white mustard seeds, two ounces celery seeds and one ounce tumeric

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