Back to tomatoes…there are 14 receipts in Mrs. Lettice Bryan’s
The Kentucky Housewife (1839). Again, we’re 30-some years
after Rundell and Horry’s work. There’s also the southern angle.
In any event, she offers every dish seen previously, including
fried, stewed, baked, broiled, jelly, soup, and “keeping” them
through the winter. You’ll also find dressing tomatoes raw,
which Bryan states “is a delicious breakfast dish.” There’s even
pickling tomatoes, as well as a tomato marmalade.
An interesting receipt is the one for Tomato Soy, “an excellent
condiment in soups, gravies, etc.” Essentially, it’s chopped
tomatoes, stewed for several hours with onions and salt.
This mixture is then strained through a sieve into a clean
kettle, cloves, mace, ginger, black and red pepper are
added, all is boiled for another 12 hours or so, and then
it’s bottled when cold.
The best part of this particular receipt is its final sentence:
There is no vegetable superior to the tomatoes,
being very mild in taste, healthy, easily cultivated
and yielding an abundant crop.