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Ripe Tomato Relish

Name: Ripe Tomato Relish
Yield: 5 servings
Ingredients: One peck red tomatoes; half a cup salt; two cups finely chopped celery; six large onions; one green pepper seeded; two cups brown sugar; two ounces mustard seed; one pint cider vinegar

From The Toronto Cook Book, 1915

Serves 5

Presented as published in 1915. 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

500Calories

6 gProtein

110 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories500 kcal

Protein5.5 g

Carbohydrates110 g

Fiber4.5 g

Sugars94 g

Total Fat4.4 g

Saturated Fat0.3 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium11325 mg

Potassium781 mg

Calcium200 mg

Iron2.3 mg

Magnesium83 mg

Phosphorus177 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A1.5 mcg

Vitamin E0.6 mg

Vitamin K1.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate54 mcg

Choline27 mg

Caffeine0 mg

Water340 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 176. The excerpt below is the record exactly as published.

Ripe Tomato Relish One peck red tomatoes, peeled and chopped fine, half a cup salt; put in colander and let stand over night, then drain; add two cups finely chopped celery, six large onions, one green pepper seeded, two cups brown sugar, two ounces mustard seed, one pint cider vinegar

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