Green Tomato Sweetmeats
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 1 ingredient
Cook safely
- 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
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- Slice the tomatoes and soak them a day and night in salt and water, then in fresh water for an hour or two, then scald in alum water with grape leaves.
- When taken out of alum water, put in cold water to cook.
- Scald in ginger-tea and again put in cold water, while you make the syrup.
- To each pound tomatoes put one and a quarter pounds sugar and a few races of white ginger.
- Cook the tomatoes till clear, the syrup till thick.
- When cool, season the syrup with essence of lemon and pour over the tomatoes.--Mrs.
- C.
- M.
Plating
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