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Tomato Honey
The following recipe was
transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
July, 1859
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To each pound of tomatoes allow the grated peel of one lemon,
and six fresh peach leaves; boil them slowly till they fall to pieces; then
squeeze them through a bag; to each pint of liquid allow a pound of sugar, and
the juice of one lemon; boil all together half an hour until it becomes a thick
jelly; then put it into glasses, and lay double tissue paperover the tops. This
preparation can scarcely be distinguished from real honey. |
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