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Pigs of Tomatoes
From Twentieth century home cook book, 1905
Serves 2
Pack dried tomatoes in boxes with fine white sugar between layers.
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
914Calories
2 gProtein
235 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories914 kcal
Protein2 g
Carbohydrates235 g
Fiber2.7 g
Sugars232 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium542 mg
Calcium25 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A95 mcg
Vitamin E1.2 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate34 mcg
Choline15 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 36. The excerpt below is the record exactly as published.
Pigs of Tomatoes. — Pour boiling water over the tomatoes in order to remove the skins; then weigh them and place '^' "" ~ "^ "~" '"'"'' "^ much sugar as you have tomatoes,
Cook this with the app: pantry check, scaling, and the assistant.