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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/