“For our Thanksgiving dinner we had canned turkey, potatoes, tomatoes, pickles, fruit, soup, bread, butter, and coffee, trying hard not to think of our home friends and their roast turkeys and cranberries. However, the dinner was a good one for Alaska, eaten with relish, and all were jolly and very thankful, even M., with his sore collar-bone, laughing with the rest.”
A cook of roughly the same moment, setting down the same dish.
12 large ripe tomatoes. 3 onions of medium size. 4 red peppers of medium size. 2 tablespoonfuls of brown sugar. 2 tablespoonfuls of salt. 1/2 pint of vinegar. Peel and slice the tomatoes. Chop the onions and peppers fine. Put all the ingredients in the preserving kettle and cook slowly for an hour and a half; then bottle and seal.
Sources: The passage is from May Kellogg Sullivan, A Woman who went to Alaska, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — plum cloth, teapot stamp.