Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 12 medium-sized ripe tomatoes.
  • 1 pepper finely chopped.
  • 1 onion finely chopped.
  • 2 cups vinegar.
  • 3 tablespoons sugar.
  • 1 tablespoon salt.
  • 2 teaspoons clove.
  • 2 teaspoons cinnamon.
  • 2 teaspoons allspice.
  • 2 teaspoons grated nutmeg.

    Method

    Peel tomatoes and slice. Put in a preserving kettle with remaining ingredients. Heat gradually to boiling point, and cook slowly two and one-half hours.