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Raw Tomatoes
From Virginia Cookery-book, 1884
Serves 4
Raw tomatoes are a popular dish in summer.
Presented as published in 1884. 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
48Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein1.6 g
Carbohydrates11 g
Fiber2.2 g
Sugars8.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2435 mg
Potassium443 mg
Calcium23 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A77 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline12 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 77. The excerpt below is the record exactly as published.
half a dozen large ones add a dessert-spoonful of salt, a table-spoonful of brown sugar, and three table- spoonfuls of good vinegar. With a fork diffuse the sea- soning through the whole dish, and sprinkle it well with black pepper. Thus prepared, raw tomatoes
Cook this with the app: pantry check, scaling, and the assistant.