“After hot soup with crackers, we ate of fresh fish, three kinds of canned meats, baked or boiled potatoes, with one other kind of vegetable, canned tomatoes, corn or beans. Side dishes consisted of pickles, olives, cheese, sardines, canned fruits, fancy crackers or biscuits, and afterward came pudding and pie. These last were made from various canned fruits, and with the rice, sago or tapioca pudding, formed most enjoyable desserts. On Sunday nuts and raisins or apples were added to the menu.”
A cook of roughly the same moment, setting down the same dish.
12 large ripe tomatoes. 3 onions of medium size. 4 red peppers of medium size. 2 tablespoonfuls of brown sugar. 2 tablespoonfuls of salt. 1/2 pint of vinegar. Peel and slice the tomatoes. Chop the onions and peppers fine. Put all the ingredients in the preserving kettle and cook slowly for an hour and a half; then bottle and seal.
Sources: The passage is from May Kellogg Sullivan, A Woman who went to Alaska, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, pudding stamp.