Home Recipes Cook Books Food Categories Featured

Tomato Mustard

(Vaughan’s Vegetable Cook Book)

To one peck of ripe tomatoes add a teaspoonful of salt; let it stew a

half hour, and strain through a sieve. Add two dessertspoonfuls of

onions chopped fine, a dessertspoonful of whole pepper, one of allspice,

one of cloves, and half a spoonful of cayenne pepper. Let it simmer down

one-third, adding a teaspoonful of curry, and a teacupful of mustard.

Then simmer half an hour longer.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1452 times.

Home Made Cookies.ca