Tomato Soy
From The Landmarks club cook book, 1903
Serves 10
Recipe by Miss Delia Clemons.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 121. The excerpt below is the record exactly as published.
TOMATO SOY. Two gallons sliced green tomatos, twelve good sized onions sliced, two quarts vinegar, one quart sugar, two tablespoonfuls salt, two tablespoonfuls ground mustard, two small spoonfuls black pepper, one tablespoonful allspice, one tablespoonful cloves. Mix all together and stew until tender, stirring to pre- vent burning. Put away in glass jars. Mrs. L. A. Craig, Los Ang-eles. TOMATO SOY. Take a bushel of ripe tomatos, cut them in slices without skinning. Sprinkle the bottom of a large tub with salt, strew in the tomatos, and over each layer of about two inches thick sprinkle half a pint of salt and three onions sliced
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Cook this with the app: pantry check, scaling, and the assistant.