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Recipe by: edsard
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See below ingredients and instructions of the recipe
1 Peck half ripe tomatoes
2 c Diced celery
6 md Onions
6 Green sweet peppers, chopped
2 qt Vinegar
2 2/3 c Brown sugar
1/2 c Salt
1/4 ts Nutmeg
2 oz Mustard seed
Scald, peel, chop, and drain tomatoes. Add celery, onions, and
peppers. Scald and cool vinegar. Add sugar, salt, mustard seed, and
nutmeg. Combine with vegetables. Stir all together thoroughly 3 or 4
times at intervals of 1/2 hour. Let stand 6 weeks before using.
Florence Taft Eaton, Concord, MA.
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