Ripe Tomato Pickles
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
5983Calories
28 gProtein
1479 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories5983 kcal
Protein28 g
Carbohydrates1479 g
Fiber38 g
Sugars1442 g
Total Fat11 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium191 mg
Potassium7571 mg
Calcium388 mg
Iron9.5 mg
Magnesium363 mg
Phosphorus800 mg
Zinc5.6 mg
Copper2 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C435 mg
Vitamin A1334 mcg
Vitamin E17 mg
Vitamin K251 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)19 mg
Folate476 mcg
Choline213 mg
Caffeine0 mg
Water3907 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 63. The excerpt below is the record exactly as published.
RIPE TOMATO PICKLES, To seven pounds of ripe tomatoes add three pounds sugar, one quart vinegar
Cook this with the app: pantry check, scaling, and the assistant.