Ripe Tomato Pickle

Name: Ripe Tomato Pickle
Ingredients: Eight pounds of tomatoes; four pounds of sugar; a pint of vinegar; a teaspoonful of mace; one of cinnamon; half a teaspoon of cloves

From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906

Presented as published in 1906. 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

7745Calories

32 gProtein

1953 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories7745 kcal

Protein32 g

Carbohydrates1953 g

Fiber44 g

Sugars1909 g

Total Fat14 g

Saturated Fat1.2 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol0 mg

Sodium259 mg

Potassium8674 mg

Calcium421 mg

Iron11 mg

Magnesium416 mg

Phosphorus895 mg

Zinc6.5 mg

Copper2.3 mg

Manganese5.2 mg

Vitamin D0 mcg

Vitamin C498 mg

Vitamin A1525 mcg

Vitamin E20 mg

Vitamin K288 mcg

Vitamin B62.9 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)22 mg

Folate546 mcg

Choline244 mg

Caffeine0 mg

Water3883 g

As published

This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 13. The excerpt below is the record exactly as published.

Ripe Tomato Pickle. Eight pounds of tomatoes four pounds of sugar, a pint of vinegar, a te'aspoonful of mace and one of cinnamon, half a teaspoon of cloves

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