To Prepare Tomatoes

Original Recipe

Carefully remove the peelings. Only perfectly ripe tomatoes should ever be eaten raw and if ripe the skins easily peel off. Scalding injures the flavor. Slice them and sprinkle generously with salt, more sparingly with black pepper, and to a dish holding one quart, add a light tablespoonful of sugar to give a piquant zest to the whole. Lastly, add a gill of best cider vinegar; although, if you would have a dish yet better suited to please an epicurean palate, you may add a teaspoonful of made mustard and two tablespoonfuls of rich sweet cream.

Ingredients

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  • 10 raw and if ripe the skins easily peel off
  • 1 dish holding one quart
  • 1 light tablespoonful of sugar to give a piquant zest to the whole
  • 1 gill of best cider vinegar
  • 1 dish yet better suited to please an epicurean palate
  • 1 teaspoonful of made mustard and two tablespoonfuls of rich sweet cream

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Instructions

  1. 1

    Carefully remove the peelings.

  2. 2

    Only perfectly ripe tomatoes should ever be eaten raw and if ripe the skins easily peel off.

  3. 3

    Scalding injures the flavor.

  4. 4

    Slice them and sprinkle generously with salt, more sparingly with black pepper, and to a dish holding one quart, add a light tablespoonful of sugar to give a piquant zest to the whole.

  5. 5

    Lastly, add a gill of best cider vinegar; although, if you would have a dish yet better suited to please an epicurean palate, you may add a teaspoonful of made mustard and two tablespoonfuls of rich sweet cream.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book , Raw (1887)