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Pickled Tomatoes
From The economical cook book, 1905
Serves 2
This pickle is nice for flavoring ragouts, hashes, etc.
Presented as published in 1905. 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
416Calories
8 gProtein
51 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein7.8 g
Carbohydrates51 g
Fiber19 g
Sugars7.9 g
Total Fat25 g
Saturated Fat7.3 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium79 mg
Potassium1076 mg
Calcium233 mg
Iron11 mg
Magnesium159 mg
Phosphorus156 mg
Zinc2.3 mg
Copper2 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A156 mcg
Vitamin E1.7 mg
Vitamin K25 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.8 mg
Folate102 mcg
Choline20 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 141. The excerpt below is the record exactly as published.
Pickled Tomatoes. Take the little pear-shaped or round red tomatoes, wash them and wipe them very dry } put them in glass jars that ean be made air-tight; to a quart of tomatoes put half a dozen blades of mace, a teaspoonful of whole cloves, the same of allspice, and a few little red peppers cut in rings ; fill the jars three parts Adl of the tomatoes, and fill up with good cider-vinegar
Cook this with the app: pantry check, scaling, and the assistant.