Tomato Butter
From 1912:
Scald and skin the tomatoes and as you cut them up squeeze out most of the seeds. Boil steadily for a couple of hours. I think the butter is improved if a few ripe, well flavored apples are cut up and cooked with the tomatoes. When all are cooked soft, sweeten to your taste. We put in plenty of sugar. Then cook until the mixture is glassy and like thick preserves. Mrs E. C .McL.
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