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Ripe Tomato Pickles

Name: Ripe Tomato Pickles
Yield: 8 servings
Ingredients: 3 pints tomatoes, peeled and chopped; 5 tablespoons chopped onions; 1 cup chopped celery; 5 tablespoons red peppers, chopped; 1/2 teaspoon cinnamon; % cup sugar; 2 cups vinegar; Salt to taste

From Scientific cooking with scientific methods, 1911

Serves 8

Presented as published in 1911. 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

89Calories

1 gProtein

19 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories89 kcal

Protein1.3 g

Carbohydrates19 g

Fiber1.7 g

Sugars16 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium56 mg

Potassium370 mg

Calcium32 mg

Iron0.4 mg

Magnesium18 mg

Phosphorus39 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A47 mcg

Vitamin E0.6 mg

Vitamin K8.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate22 mcg

Choline7.9 mg

Caffeine0 mg

Water205 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 160. The excerpt below is the record exactly as published.

Ripe Tomato Pickles. 3 pints tomatoes, peeled 5 tablespoons chopped and chopped. onions. 1 cup chopped celery. 6 tablespoons mustard 5 tablespoons red peppers, seed. chopped. 1/2 teaspoon cinnamon. % cup sugar. 2 cups vinegar. Salt to taste

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