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Grizelda Hart cookbook, Jan. 6, 1823
Page 3
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Pickling Tomatoes Take ripe tomatoes and prick them with a fork or pointed stick, put them in stone or earthen vessels, salting each layer thickly, let them remain in the salt 8 days - At the expiration of that time, put them for one night in a vessel of vinegar and water. To a peck of Tomatoes add a bottle of good mustard 1/2 oz Cloves 1/2 oz Pepper 12 large onions sliced, pack them in a jar putting a layer of onions and spice between the layers of tomatoes in 10 days they will be in eating order
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Pickling Tomatoes Take ripe tomatoes and prick them with a fork or pointed stick, put them in stone or earthen vessels, salting each layer thickly, let them remain in the salt 8 days - At the expiration of that time, put them for one night in a vessel of vinegar and water. To a peck of Tomatoes add a bottle of good mustard 1/2 oz Cloves 1/2 oz Pepper 12 large onions sliced, pack them in a jar putting a layer of onions and spice between the layers of tomatoes in 10 days they will be in eating order
Szathmary Culinary Manuscripts and Cookbooks
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