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New England cookbook, 1825-1870
Page 140
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Tomato Pickle. Mrs. Wm Wisner Miller 1 peck of green tomatoes sliced 6 large onions (I used only 2) 1 tea cup full of salt thrown over them Let them stand over night, drain through a colander in the morning. Then take 1 quart vinegar and 2 quarts water and boil the tomatoes 20 minutes or more and drain again. Then take 3 quarts vinegar (my vinegar is very strong I used 2 and 1 of water) 2 lb brown sugar, 1/2 lb of white mustard seed (I used only 1/4 lb) 2 table spoons full allspice (I used [none?] very little mace and cinnamon [illegible] instead 10 white cloves, 2 tea spoons of cinnamon 2 tea spoons of ginger, 2 of ground mustard (more does not hurt) 1/2 tea spoon red pepper (I did not use this, but boiled 2 very [small?]
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Tomato Pickle. Mrs. Wm Wisner Miller 1 peck of green tomatoes sliced 6 large onions (I used only 2) 1 tea cup full of salt thrown over them Let them stand over night, drain through a colander in the morning. Then take 1 quart vinegar and 2 quarts water and boil the tomatoes 20 minutes or more and drain again. Then take 3 quarts vinegar (my vinegar is very strong I used 2 and 1 of water) 2 lb brown sugar, 1/2 lb of white mustard seed (I used only 1/4 lb) 2 table spoons full allspice (I used [none?] very little mace and cinnamon [illegible] instead 10 white cloves, 2 tea spoons of cinnamon 2 tea spoons of ginger, 2 of ground mustard (more does not hurt) 1/2 tea spoon red pepper (I did not use this, but boiled 2 very [small?]
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