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Ripe Tomato Pickles
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 13
Presented as published in 1901. 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
595Calories
2 gProtein
149 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein2.2 g
Carbohydrates149 g
Fiber3.1 g
Sugars146 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium585 mg
Calcium34 mg
Iron0.8 mg
Magnesium28 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A103 mcg
Vitamin E1.3 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate37 mcg
Choline16 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 68. The excerpt below is the record exactly as published.
Ripe Tomato Pickles. — For seven pounds of tomatoes, make a syrup of one quart of vinegar and four pounds of sugar. Scald, skin and drain the tomatoes. Boil them in the syrup, adding a little stick cinnamon
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