Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 21. One of the earliest known cookbooks by an African American author.
Five lbs green tomatoes sliced, half tablespoon alum powdered, one tablespoon , one gallon ; let them stand in this twelve hours; turn this off and put on fresh , and let it stand two hours.
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Take five lbs white sugar, and water enough to make the syrup; put in the syrup, let it scald twenty minutes; lift it out on a platter to stand twelve hours.
Let the syrup come to a boil, turn in the tomatoes and boil one hour, then skim out the fruit and let the syrup boil.
Put the fruit into jars—a layer of fruit sprinkled over with pieces of orange peel, grains of cloves, and pieces of cinnamon, alternately, until the jar is filled.
Pour it over the syrup hot, and seal tight.