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Ripe Tomato Pickles
From The century cook book, 1894
Serves 16
Presented as published in 1894. 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
564Calories
0 gProtein
140 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories564 kcal
Protein0.2 g
Carbohydrates140 g
Fiber0 g
Sugars138 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium46 mg
Potassium278 mg
Calcium126 mg
Iron1.2 mg
Magnesium19 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.5 mcg
Choline3.4 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 94. The excerpt below is the record exactly as published.
Ripe Tomato Pickles. Weigh off seven pounds of nice, firm, medium sized tomatoes; take off the skins by scalding; stick six or eight whole cloves in each one, and place in a jar. Put two quarts of good cider vinegar in a preserving kettle, add five pounds of nice brown sugar, a few sticks of cinnamon, and a tablespoonful of bruised ginger roo
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