Back in the 1800s, tomatoes were a seasonal food since there was no refrigeration. People could only have tomatoes out of season by canning, drying, or making them into preserves.

I rarely buy canned soups, but I make my own tomato soup when fresh tomatoes are available at farmer’s markets. The recipe for tomato croquettes sounds interesting, too.

INFORMATION BELOW FROM 1800s COOKBOOKS:

TOMATOES
Tomatoes are a fruit vegetable that may be either cooked or prepared raw. While tomatoes appeal to the majority of persons, they disagree with some on account of the acid they contain. This acid is present in greater quantity in cooked tomatoes than in raw ones. This acidity of tomatoes may be reduced by the addition of soda,* and while soda produces a marked change in the flavor, it is necessary in the preparation of some dishes.

*soda – baking soda.

TO SKIN TOMATOES
The skin of tomatoes, whether they are to be eaten raw or cooked, is usually undesirable. To peel tomatoes, first dip the tomatoes into boiling water for several seconds and then immediately into cold water. This will loosen the skins, which may then be peeled off very thinly. Another way is to place them in a flat baking-tin and set them in a hot oven* about five minutes. Another method is to rub the tomatoes all over with the back of a knife to loosen the skins before peeling.

*quick or hot oven – about 400-450 degrees Fahrenheit.

GREEN TOMATO MARMALADE
Peel and cut in small pieces six cups of green tomatoes. Add two lemons, use the outside yellow, but remove the inside white skin. Cut the pulp up in small pieces, add six cups of white sugar and cook until thick.

TOMATO FIGS
Scald and peel the tomatoes, then weigh them. Place them in a stone jar with an equal amount of sugar and let them stand two days. Then pour off the syrup and boil and skim it until no scum rises. Pour it over the tomatoes and let them stand two days as before. Pour off the syrup, boil and skim a second time and a third time. After the third time, they are fit to dry if the weather is good. If not, let them stand in syrup until drying weather. Place on earthen dishes and dry in the sun which will take about a week. After which pack them in wooden boxes with fine white paper between the layers. So prepared they will keep for years.

SCRAMBLED TOMATOES
Remove the skins from six tomatoes and cut them up in a saucepan. Add a little butter and salt. When sufficiently boiled, beat up three eggs and just before you serve, turn them into the saucepan with the tomatoes. Stir one way for two minutes, allowing them time to get thoroughly done.

TOMATOES AND EGGS, PARDUE
Place in a saucepan one and one-half cups of stewing tomatoes, one grated onion, one tablespoon finely minced parsley, one teaspoon salt, one-half teaspoon paprika, and three level tablespoons cornstarch. Dissolve the starch, salt and paprika in the cold tomatoes and bring to a boil. Cook for ten minutes and then fill into custard cups. Now break into each cup one egg and sprinkle with fine crumbs. Place a tiny bit of butter in the center of the cup. Bake in a moderate oven* for eighteen minutes.

*moderate oven – about 350-400 degrees Fahrenheit.

FRIED TOMATOES
Slice tomatoes one-quarter inch thick. Put them in a skillet in which a spoonful of nice lard has been melted. After getting hot, the skins of the tomatoes may be removed. Sprinkle with salt and pepper, take the tomatoes out, and thicken the gravy with a teacup of cream in which a teaspoon of flour has been stirred. Put the tomatoes in a dish and pour the gravy over them. Serve hot.

STUFFED BAKED TOMATOES
From the blossom end of a dozen tomatoes—smooth, ripe and solid—cut a thin slice and with a small spoon scoop out the pulp without breaking the rind surrounding it. Chop a small head of cabbage and a good-sized onion fine, and mix with them fine bread crumbs and the pulp. Season with pepper, salt, and sugar and add a cup of sweet cream. When all is well mixed, fill the tomato shells, replace the slices and place the tomatoes in a buttered baking-dish, cut ends up. Put in the pan just enough water to keep them from burning. Drop a small lump of butter on each tomato and bake half an hour or so, till well done. Place another bit of butter on each and serve in the same dish. Very fine.

TOMATO CROQUETTES
Mix together two cups tomatoes, four cloves, two slices onion, two peppercorns, one-half teaspoon salt and one-fourth teaspoon paprika. Cook ten minutes and press through a sieve. Melt three tablespoons butter, then add one-fourth cup cornstarch and the strained tomato mixture. Boil ten minutes. Cool slightly, add one egg, pour into a buttered pan, and chill. Cut in squares, dip in egg and then in crumbs, and fry in deep fat. Drain on brown paper and serve.

GREEN TOMATO PIE
Take medium-sized tomatoes, pare and cut out the stem end. Have your pie-pan lined with paste made as biscuit dough. Slice the tomatoes very thin, filling the pan somewhat heaping. Then grate over it a nutmeg. Put in half a cup of butter and a medium cup of sugar, if the pan is rather deep. Sprinkle a small handful of flour over all, pouring in half a cup of vinegar before adding the top crust. Bake half an hour in a moderately hot oven, serving hot.

STUFFED TOMATO SALAD
6 tomatoes
2 cups chicken stock
1 1⁄2 tablespoons gelatin
1⁄4 cup chopped chicken
1⁄4 cup chopped ham
2 chopped pickles
2 chopped pimentos
1 tablespoon lemon juice
1 tablespoon chopped parsley

Heat the chicken stock and season highly. Dissolve gelatin in the stock, then add chicken, ham, pickles, pimentos, lemon juice and parsley. Remove a slice from the top of each tomato, scoop out the pulp, and fill the shells with the chicken jelly. Chill and serve on crisp lettuce leaves.

TO PUT UP TOMATOES FOR WINTER
Gather a quantity of tomatoes, wash, scald, skin, and cut them up. Season them highly with pepper and salt and put them in a large stone jar.  Set this in the oven with your bread and leave it till it is cold. Stir them and set them in the oven every time you bake for several weeks. When the juice is nearly dried up, put a piece of white paper over the jar, melt some lard and pour on it. When you use them, stew them with bread, butter and water.

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