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Ripe Tomato Pickle
From Buckeye cookery, 1892
Serves 14
Use cinnamon, mace, and a little cloves, or not any, as preferred.
Presented as published in 1892. 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
633Calories
0 gProtein
163 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories633 kcal
Protein0.3 g
Carbohydrates163 g
Fiber0.4 g
Sugars163 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.6 mg
Potassium80 mg
Calcium5.9 mg
Iron0.2 mg
Magnesium4.2 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.9 mcg
Choline2.2 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 151. The excerpt below is the record exactly as published.
9 Ripe Tomato PIcktie. - Pare and weigh ripe tomatoes and put into jars and just cover with vinegar; after standing three days pour off the vinegar and add five pounds coffee sugar to every seven of fruit
Cook this with the app: pantry check, scaling, and the assistant.