[Recipe for] Ripe Tomato Pickle : a machine readable transcription of an image
Availability:
This work is the property of the Tennessee State Library and Archives, Nashville, TN. It may be used freely by individuals for research, teaching, and personal use as long as this statement of availability is included in the text. For all other use contact the Tennessee State Library and Archives, 403 Seventh Avenue North, Nashville, TN 37243-0312. (615) 741-2764.
Date:
ca. 1840
Extent:
2p
Summary:
The following document is a recipe for ripe tomato pickle. The author and date of the document is unknown.
Take ripe Tomatos [Tomatoes] and pick them with a fork or a pointed stick put them into any kind of vessel salt each layer Thickly let them remain in the salt about eight days at the expiration of the eigh[added: t] days put them for one night in a vessel of vinagar [vinegar] and water them to a peck of tomatos and a bottle of good mustard put half an ounce of cloves [unclear: falf ] an ounce of pepper and a dosen [dozen] large onions sliced pack there in a jar placing a layer of onions and spices between the layers of Toma[gap] ten days the pickles will be in good eating order
