Preserved Tomatoes (original) Recipe

MRS. E. A. PFEIFFER.



Take two gallons large smooth green tomatoes, make a pickle of three

pints of vinegar, and one quart of water, two tablespoons salt, one

tablespoon each, spice, cloves and cinnamon, one pound of sugar: scald

spices ten minutes in vinegar and water, then add tomatoes and scald

till tender, slice for table, pour sauce over. N. B. Strain spices, over

the tomatoes, and seal while warm; some prefer without salt.

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