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New England manuscript cookbook, 1880-1910
Page 60a
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Tomato Pickles 1 pk. tomatoes, sliced, 2/3 cup salt sprinkled over. Drain in the morning. Take 1 qt. Vinegar, 1 qt. sugar & heat & cook 12 large onions in this syrup until tender. Take 1 pt vinegar & heat tomatoes (few at a time) until quite tender but not too soft (throw this Vinegar away). Place tomatoes & onions in layers in stone jar & add pkg mixed spices (in cloth bag) If not enough syrup to cover, heat more Vinegar & add.
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Tomato Pickles 1 pk. tomatoes, sliced, 2/3 cup salt sprinkled over. Drain in the morning. Take 1 qt. Vinegar, 1 qt. sugar & heat & cook 12 large onions in this syrup until tender. Take 1 pt vinegar & heat tomatoes (few at a time) until quite tender but not too soft (throw this Vinegar away). Place tomatoes & onions in layers in stone jar & add pkg mixed spices (in cloth bag) If not enough syrup to cover, heat more Vinegar & add.
Szathmary Culinary Manuscripts and Cookbooks
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