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New England cookbook, 1855-1934
Page 56
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Spiced Tomatoes One peck of green Tomatoes sliced & salt as you slice let them drain over night in a sieve 1/4 lb mustard 1/2 oz cloves 1/2 oz allspice Table - spoonful of ground mustard 1 lb sugar - mixed together putting a layer of spices & a layer of Tomatoes alternately in the preserving pan cover with vinegar & boil slowly half an hour Artificial Oysters Grate as many ears of corn as will make 1 pint of pulp, add a cup of flour - 1/2 do of butter, 1 egg - pepper, salt to suit taste.(Fry in butter. Corn Bread - 1 pt sour milk 2 eggs - 1 teaspoon full of saleratus, a little salt - make it soft enough to pour out.
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Spiced Tomatoes One peck of green Tomatoes sliced & salt as you slice let them drain over night in a sieve 1/4 lb mustard 1/2 oz cloves 1/2 oz allspice Table - spoonful of ground mustard 1 lb sugar - mixed together putting a layer of spices & a layer of Tomatoes alternately in the preserving pan cover with vinegar & boil slowly half an hour Artificial Oysters Grate as many ears of corn as will make 1 pint of pulp, add a cup of flour - 1/2 do of butter, 1 egg - pepper, salt to suit taste.(Fry in butter. Corn Bread - 1 pt sour milk 2 eggs - 1 teaspoon full of saleratus, a little salt - make it soft enough to pour out.
Szathmary Culinary Manuscripts and Cookbooks
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