Ripe Tomato Pickle

Name: Ripe Tomato Pickle
Ingredients: One peck of ripe tomatoes; I/2 pint of salt; 1 quart onions; 5^ pound brown sugar; 3^ ounce of celery seed; i^ pound mustard seed; ]/4 pound ground mustard

From The way to the heart, 1905

Make as late in the fall as possible.

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

13262Calories

233 gProtein

2548 gCarbs

310 gFat

Full nutrition (33 nutrients)

Calories13262 kcal

Protein233 g

Carbohydrates2548 g

Fiber119 g

Sugars2285 g

Total Fat310 g

Saturated Fat18 g

Monounsaturated Fat192 g

Polyunsaturated Fat84 g

Cholesterol0 mg

Sodium112897 mg

Potassium11307 mg

Calcium5728 mg

Iron130 mg

Magnesium3595 mg

Phosphorus7343 mg

Zinc56 mg

Copper7.8 mg

Manganese29 mg

Vitamin D0 mcg

Vitamin C135 mg

Vitamin A69 mcg

Vitamin E42 mg

Vitamin K55 mcg

Vitamin B65.7 mg

Vitamin B120 mcg

Thiamin (B1)7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)44 mg

Folate1457 mcg

Choline1097 mg

Caffeine0 mg

Water762 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 10. The excerpt below is the record exactly as published.

Ripe Tomato Pickle. One peck of ripe tomatoes, sliced and put down in I/2 pint of salt for 24 hours. Strain well and add the following to them. Slice I quart onions, 5^ pound brown sugar, 3^ ounce of celery seed, i^ pound mustard seed, ]/\ pound ground mustard

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