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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


3 small green or red peppers,

12 tomatoes,

3 large onions,

2 tablespoons salt,

3 tablespoons sugar,

1 tablespoon cinnamon,

1 tablespoon black pepper,

3 cups vinegar,

1 tablespoon made mustard,

1 tablespoon mustard seed,

1 tablespoon mace,

1 grated nutmeg.

Peel tomatoes and onions and slice fine. Chop the peppers and add altogether with the other ingredients and boil till thick, about 2 hours. This is a good recipe, and will keep a long time if put in bottles and tightly corked.

It may be made in the winter when ripe tomatoes can not be had by using 2 quarts of canned tomatoes in the place of the 12 ripe ones.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'


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