Green Tomato Pickles (1905)

• 1 peck green tomatoes
• 6 large onions
• 1 cup salt
• 8 cups water
• 4 cups vinegar
• 2 lbs brown sugar
• 1/4 lb whole mustard
• 2 tbspns cinnamon
• 2 tbspns all spice
• 2 tbspns cloves
• 2 tbspns ginger
• 1 tspn, cayenne pepper

Slice the tomatoes with onions, sprinkle the salt over them, and let stand overnight, then put in a kettle with the water and vinegar.

Let the mixture boil fifteen minutes. Drain off, cover with vinegar, add the other ingredient, and boil fifteen minutes longer. 

If preferred, the darker spices may be put in a bag. (Note - One peck equals two gallons.) 

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Southern Tomato Biscuit Shortbread (1865)

(Origin - "Ogilvie's Book for a Cook" by the Ogilvie Flour Mills Company, 1905. Republished in 2003 by Whitecap Books with historical notes by Elizabeth Driver.) 

White House Pickled Blueberries (1887)

"For blueberry pickles, old jars which have lost their covers, or whose edges have broken so that the covers will not fit tightly, serve an excellent purpose, as these pickles must not be kept air tight.

"Pick over your berries, using on the sound ones. Fill your jars or wide-mouthed bottles to within an inch of the top. 

"Pour in enough molasses to settle down in all the spaces. This cannot be done in a moment, as molasses does not run very freely. Only lazy people will feel obliged to stand by and watch it progress.

"As it settles, pour in more until the berries are covered. Then tie over the top a piece of cotton cloth to keep the flies and other insects out, and set away in the preserve closet. Cheap molasses is good enough, and your pickles will soon be 'sharp.' Wild grapes may be pickled in the same manner."

More "Lost" White House Recipes
White House Molasses Cup Cakes (1887)

White House Golden Spice Cake (1887)

Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

Cantaloupe Pickle (1890)

"Peel a large unripe cantaloupe, remove seeds and membrane, cut into small pieces. Cover with white vinegar, then pour off all the vinegar and measure it.

"To every pint of vinegar add 1-3/4 cups brown sugar (firmly packed), 8 whole cloves, 1/2 teaspoon cinnamon, and 1/4 teaspoon mace. Bring the mixture to a boil. Add melon and cook over low heat until tender and almost transparent. 

"With a slotted spoon, transfer cantaloupe to a bowl. Continue to boil pickling liquid for about 12 minutes. Pour over melon. Cool completely before using.. Makes about 1 quart."

More "Lost" American Heritage Cookbook Recipe
Southern Beaten Biscuits (1857)

Thomas Jefferson's Macaroni and Cheese (1802)

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

Sweet and Sour Green Beans (1963)

• 1 lb green beans
• 2 tbspns bacon fat
• 1 cup boiling water
• 3 tbspns vinegar
• 1 tbspn soy sauce
• 1/4 cup sweet pickle relish
• 3 tbspns sugar
• 1/2 tspn salt
• 1 tspn corn starch
• 1/4 cup cold water

Prepare, then crosscut green beans into 1-inch lengths. Place beans in a large skillet or saucepan with a tight lid, and add bacon fat, boiling water, and salt. Heat covered, quickly, until beans steam.  Turn down heat and cook 15 to 20 minutes, or until tender-crisp. Do not drain.

Mix corn starch with sugar, vinegar, soy sauce, cold water, and pickle relish, and pour over green beans. Cook, stirring, until slightly thickened and clear.  Make 4 servings.

(Origin - "The Good Housekeeping Cookbook" edited by Dorothy B. Marsh of the Good Housekeeping Institute, 1963.)

More "Lost" Vegetable Recipes

Fresh Corn in Cream (1952)

Cauliflower in White Wine (1965)

Scalloped Eggplant with Ritz Crackers (1970)

Hawaiian Pineapple Pickles (1967)

• 6 cups pineapples, in spears, cubed or chunks
• 1-1/4 cup white vinegar
• 3/4 cup sugar
• 1-1/2 cups pineapple juice
• 1 tbspn whole cloves
• 1 tbspn cinnamon sticks
• 1 tspn salt

Boil vinegar, sugar, pineapple juice, cloves, cinnamon sticks, and salt for 10 minutes.

Add pineapples and cool till pineapples are transparent or clear, about one hour.

(Origin - "Still More of Our Favorite Recipes" by the Maui Extension Homemakers' Council in Wailuku, Maui, Hawaii; 1967.)

More "Lost" Pineapple Recipes

Pineapple Marlow (1934)

Hawaiian Pineapple Cake (1980)

Hawaiian Pineapple French Toast (1941)

Fig Pickles (1964)

• 5 quarts, firm ripe figs
• 8 cups sugar
• 2 cups vinegar
• 1 1/2 tbspns whole cloves
• 1 1/2 tbspns allspice
• 1 1/2 sticks cinnamon

Wash and drain figs.  Dissolve 4 cups sugar in quarts water in kettle.  Add figs; cook until tender.  Add remaining 4 cups sugar, vinegar and spices. 

Let stand overnight in refrigerator.  Bring syrup and figs to boiling point.  

Sterilize pint jars, rings, and lids.  Fill hot jars with figs; fill with syrup.  Add rings and hot lids.  Tighten lids; process in 180 to 190 degree bath for 30 minutes.  

Remove from bath water; let cool away from draft. Remove rings; test for complete seal by gently lifting up on edge of lid.  Remove rings on jars.

(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Mrs. Ruth L. Thorne of Imperial Junior High School in Ontario, California.) 

More "Lost" Fig Recipes

Fig Frosting for Cakes (1919)

Oatmeal Coconut Cookies with Dates, Figs (1935)

Fig and Date Sweets with Walnuts (1919)

Sweet Peach Pickles (1965)

"To 10 lbs peaches, use 4 1/2 lbs sugar, 1 quart vinegar, mace, cloves and cinnamon to taste.

"Sprinkle sugar over peaches and let stand for 1 hour. Drain liquid off peaches and save.  Add 1 cup juice back into it and cook till scum ceases to rise.

Drop in peaches and boil 5 minutes.  Remove peaches and spread out to cool.  Add vinegar and spices to syrup and boil 15 minutes.

"Pack fruit in sterilized jars, pour liquid over it and seal."

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Mrs. J.M. Faulkner.)  

More from Heirloom Recipes

Southern Buttermilk Jam Cake (1965)

Tangerine Cole Slaw (1965)

Rum Dessert Mold with Raspberries (1965)