Julian Thomas





neighborhood and travels




Family Recipes

This page will be expanded with a number of family recipes, both inherited and ones that Mary Jane and I have developed ourselves.

Green Tomato Pickle ("Aunt Nan Schley's")

I discovered this card tucked away in one of the recipe books we have.

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Here is a more readable version:

1 peck (8 qts) green tomatoes   [about 16 lbs.]
1/2 peck (4 qts.) onions

Slice and sprinkle with salt.  Let stand overnight.

Strain through colander and squeeze well.  Put in kettle with:

2 lbs sugar
1 teacup horseradish
2 Tbsp whole black pepper (corns)
1 Tbsp whole cloves
2 Tbsp ground cinnamon
2 Tbsp ground mustard
2 Tbsp ground allspice
2 Tbsp celery seed
1/2 pound white mustard seed [it really says this much!]
2 "spoons" of turmeric
2 "spoons" of ground ginger

Cover well with vinegar [presumably cider] and boil for one to two hours,
until tender.

Modern variations [JT]

-   use half brown sugar
-   use some dill seed also
-   cut back on mustard seed
-   "go easy on turmeric and ground mustard"

Orange Marmalade

The traditional recipe as done by Granny.

Grind (meatgrinder) 6 oranges (navel) and 3 lemons (including peel).
This should give about 7 cups. Add 2.5 parts water per part pulp.
Let soak overnight.

Boil about 1 hour, measure.
To each quart, add 3 pounds sugar [original recipe - we use 2 pounds for a slightly less sweet marmalade].
Boil up. Adjust with lemon juice if needed (probably not).
Cook until jellying (30 min to 1 hour or even more - we've gone more than 2 hours).