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Pickled Tomatoes

Name: Pickled Tomatoes
Yield: 16 servings
Ingredients: 4 quarts tomatoes; 1 teaspoon allspice; 8 blades mace; 2 small red peppers sliced; 1 teaspoon whole cloves; Cider vinegar

From The Institute cook book, 1913

Serves 16

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

88Calories

2 gProtein

12 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories88 kcal

Protein2.2 g

Carbohydrates12 g

Fiber4.4 g

Sugars3.9 g

Total Fat4.4 g

Saturated Fat1.2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium18 mg

Potassium419 mg

Calcium48 mg

Iron2.2 mg

Magnesium38 mg

Phosphorus50 mg

Zinc0.5 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A68 mcg

Vitamin E0.8 mg

Vitamin K12 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate33 mcg

Choline10 mg

Caffeine0 mg

Water145 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 145. The excerpt below is the record exactly as published.

PICKLED TOMATOES 4 quarts tomatoes 1 teaspoon allspice 8 blades mace 2 small red peppers sliced 1 teaspoon whole cloves Cider vinegar

Cook this with the app: pantry check, scaling, and the assistant.