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Ripe Tomato Pickles
From The new home cook book, 1896
Serves 11
Presented as published in 1896. 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
544Calories
3 gProtein
134 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories544 kcal
Protein2.5 g
Carbohydrates134 g
Fiber3.5 g
Sugars131 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium17 mg
Potassium688 mg
Calcium35 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A121 mcg
Vitamin E1.6 mg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate43 mcg
Choline19 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The new home cook book (1896), page 60. The excerpt below is the record exactly as published.
EIPE TOMATO PICKLES. Mrs. C. M. Dickerman, Rockford, 111. To seven pounds of ripe tomatoes add three pounds sugar, one quart vinegar
Cook this with the app: pantry check, scaling, and the assistant.