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Tomato Mincemeatpies, penndutch, tomatoes 8 quart tomato, green 2 each lemon 4 lb brown sugar 2 lb raisins 1 tablespoon salt 2 teaspoon cloves 1 teaspoon allspice 1 tablespoon cinnamon 1 teaspoon ginger 1/2 teaspoon mace 1 cup vinegar Scald and peel the tomatoes. Put through a food chopper with the lemons. Add sugar, raisins, vinegar and spices and cook about 45 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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