Tomato Mustard Recipe
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.
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