Green tomatoes, 1 peck,

Onions, 24, large,

Salt, 1/2 pint,

White mustard seed, 1/2 pound,

Ground black pepper, 1/4 pound,

Ground cloves, 1 ounce,

Ground cinnamon, 1 ounce,

Mace, 1 ounce,

Mustard, 1/2 pound,

Strong vinegar,

Grated nutmeg, 1/4.

Cut the tomatoes and onions into thin slices, and strew the salt among them and let them stand for 24 hours. Drain off the water that has formed, and then place in the kettle, a layer of onions, then a layer of tomatoes, then a layer of the spices that have been mixed together. Cover all with strong vinegar, and simmer over a slow fire for 3 hours.