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Gingered Green Tomatoes

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United States

Known as an American recipe, with similar versions prepared across other nations.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 17 ingredients

  1. eight onions
  2. 109 tomatoes
  3. Tea
  4. one-half cupful ground mustard
  5. two tablespoonfuls black pepper
  6. two teaspoonfuls ground cloves
  7. Pickle
  8. one ounce allspice
  9. Vinegar
  10. three pounds brown sugar
  11. one cupful of Salt
  12. one quart of boiling water
  13. three ounces celery seed
  14. White wine
  15. a pound of bruised ginger root
  16. a quarter pound white mustard seed
  17. one ounce ground ginger

Possible health benefits

General information, not medical advice.

  1. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. To one peck small green tomatoes allow eight onions.
  2. Slice all together and sprinkle with one cupful of Salt.
  3. Let them stand twenty-four hours, then drain and cover with fresh water.
  4. Make a strong ginger tea, allowing one quart of boiling water to a pound of bruised ginger root.
  5. Let it simmer gently for twenty minutes until the strength of the ginger is extracted.
  6. Scald the chopped 109 tomatoes in this.
  7. Drain.
  8. Mix together one ounce ground ginger, two tablespoonfuls black pepper, two teaspoonfuls ground cloves, a quarter pound white mustard seed, one-half cupful ground mustard, one ounce allspice, three ounces celery seed and three pounds brown sugar.
  9. Now put the sliced onions and tomatoes in a kettle with sugar and spices in alternate layers, and pour over them enough white wine vinegar to cover well.
  10. Cook the pickle until tender, then pack in jars and seal.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Colander
  • Kettle
Source not stated by archive.org
Credit

From Good things to eat, as suggested by Rufus (1911), printed page 107, digitised by the Internet Archive: https://archive.org/details/tx715_E8_1911

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.