FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Appetizer RecipesPreserves, Pickles 1 >  Green Tomato Pickle

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes in all 50 States, Online and Worldwide

 

BLUE GRASS GREEN TOMATO PICKLE (1904)

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


BLUE GRASS GREEN TOMATO PICKLE
E. D. P.


1 peck of green tomatoes,

2 dozen onions,

2 tablespoons of mustard,

2 tablespoons of black pepper,

1 lemon,

2 tablespoons of turmeric,

3 1/2 pounds of best brown sugar,

2 ounces of white mustard seed,

2 ounces of celery seed,

3 pods of red pepper,

3 pints of vinegar,

1 teaspoon of ground cloves,

1 teaspoon of allspice.


Slice tomatoes and onions and cover with salt and let stand over night. Squeeze well through a cloth; put in kettle and add ingredients, and boil till thick, stirring often to prevent sticking.

Put in pint jars and seal.


The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/

 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages