"An excellent sauce, at the season when fresh tomatoes are not to be had, and it is good to thicken soups with."
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- ripe tomatoes, peeled
- mace, pounded
- nutmeg, to your taste
- 1/2 pt
- cider vinegar to every quart of tomatoes
1Scald and peel as many ripe tomatoes as will fill a large, deep stone jar. Set them into a warm oven for an hour. Then skim off the watery liquid that has risen to the top, and press through a sieve. Afterwards, add to your taste: salt, cayenne, mace and nutmeg. Stew with vinegar in a porcelain kettle for 3 hours, stirring frequently from the bottom, till it becomes a smooth, thick paste. Put into small jars or glasses, and cover closely, pasting paper over each.