Home › Our Susan's Opinion of a Kitchen › Tomato Mustard (IV)

Tomato Mustard (IV)

Mrs. Spaulding.

One peck of tomatoes, ripe, half-pound salt, six red peppers, three tablespoonsful of black pepper, one ounce ginger, one ounce allspice, half ounce mace, half ounce cloves, a few cloves of garlic, two onions, quarter pound mustard, a tablespoonful of red peppers, and a half pint vinegar. Peel the tomatoes, and boil an hour with six red peppers; then add the other spices (excepting the mustard and vinegar, which are added after the sauce is strained through a colander and cooled), and boil another hour.