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Tomatoes

A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Preparation: Peel the tomatoes, boil until tender and fill into jars.
  2. Close tightly and put in a dry, cool place.
  3. No.
  4. 79—SWEET TOMATOES.
  5. 1 lb.
  6. of tomatoes ½ lb.
  7. of sugar ¼ slice of lemon ⅛ cup of water 3 cloves 1 stick of cinnamon 2 pieces of ginger Preparation: Put the medium-sized, red tomatoes into boiling water for a minute and skin them.
  8. Boil the sugar, water, cloves, cinnamon and ginger 1 minute, skim, add the tomatoes and boil slowly until they are tender but not too soft.
  9. Fill them carefully into the jars.
  10. Boil the syrup thick, pour it over the fruit and close the jars tightly.
  11. Treat the jars as in No.
  12. 1 and store them in a cool, dry place.
  13. No.
  14. 80—TOMATO CATSUP.
  15. 1 pk.
  16. of tomatoes 1 tsp.
  17. of ground, black pepper ¼ tsp.
  18. of red pepper ½ tsp.
  19. of ground cloves ½ tsp.
  20. of ground allspice 3 large onions 2 tbsps.
  21. of sugar Salt to taste Preparation: Peel and slice nice, ripe tomatoes, add the spices and boil until thick.
  22. Strain through a fine sieve, put it back into the kettle, boil until of the consistency of thick cream, fill into bottles and when cold, cork them well.
  23. No.
  24. 81—RHUBARB.