- 4 lbs ripe tomatoes, skinned and chopped
- 16 cups sugar
- 4 large oranges
- 8 lemons
- 3 sticks cinnamon
Scald tomatoes to remove skins, and chop fine. Add sugar, cinnamon, and the juice and grated rind of the oranges and lemons.
Cook until it jells on a spoon. Skim, pour into jars, and seal. This makes a most appetizing pink confection.
More "Lost" Tomato RecipesWhite House Scalloped Tomatoes (1887)Tomato Soup Cake with Cream Frosting (1951)
(Origin - "The Shaker Cook Book - Not by Bread Alone" by Caroline B. Piercy, 1953.)