A very different recipe using fresh tomatoes, cloves and an apple.
- 4 lbs tomatoes
- 1/2 lb shallots
- 1 apple
- 1/2 pint vinegar
- 1/4 lb brown sugar
- 1 dessertspoonful pepper (see note)
- A few cloves
- Scold tomatoes and remove skins, cut into small pieces. Place in a dish, cover with salt, and stand aside for 1 hour. Peel, core and slice apple, and chop the shallots. Put in pan with the vinegar, spices and sugar. Boil and then add tomatoes and simmer gently for 3 hours. Stir frequently. Press through a sieve, and when cold pour into bottles and cork.
- A unit of measure, being equivalent to two teaspoons or two-thirds of a tablespoon, or approximately 10 millilitres -- a dessertspoonful.