{"id":7890,"slug":"pickled-husk-tomatoes","title":"Pickled Husk Tomatoes","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["seven pounds of tomatoes (husk tomatoes)","four pounds of sugar","a very little mace, cinnamon and cloves","vinegar (not more than a pint)"],"ingredients_norm":["tomato","sugar","little mace cinnamon and clove","vinegar"],"steps":["Prick each one with a needle, weigh, and to seven pounds of tomatoes take four pounds of sugar and spice with a very little mace, cinnamon and cloves.","Put into the kettle with alternate layers of sugar.","Heat slowly to a boil, skim and add vinegar, not more than a pint to seven pounds of tomatoes.","Add spices and boil for about ten minutes, not longer.","Take them out with a perforated skimmer and spread upon dishes to cool. Boil the syrup thick, and pack as you would other fruit."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w104:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"1934a32b2b7894615fbf9c832c1a0691799e071110f60eda700c09be6bed30d5","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickled-husk-tomatoes"}