Ripe Tomato Sweet Pickle

Name: Ripe Tomato Sweet Pickle
Ingredients: Three pounds tomatoes; one pound sugar; one pint vinegar

From Popular cook book, 1899

Presented as published in 1899. 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

2077Calories

12 gProtein

505 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories2077 kcal

Protein12 g

Carbohydrates505 g

Fiber16 g

Sugars489 g

Total Fat4.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium82 mg

Potassium3244 mg

Calcium169 mg

Iron4 mg

Magnesium156 mg

Phosphorus346 mg

Zinc2.4 mg

Copper0.9 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C186 mg

Vitamin A572 mcg

Vitamin E7.3 mg

Vitamin K108 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.1 mg

Folate204 mcg

Choline91 mg

Caffeine0 mg

Water1739 g

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 31. The excerpt below is the record exactly as published.

RIPE TOMATO SWEET PICKLE. Three pounds tomatoes, one pound sugar, one pint vine- gar; put tomatoes on in cold water, set on the fire and let them simmer until the skin splits, remove immediately from the hot water, pour cold water over them, let stand until perfectly cold, then put them in a jar boil the vinegar and sugar with cloves to taste, and pour over them. Let them stand three days. Pour thecontents of jar in a kettle, boil fifteen minutes, tie up and set in a cool place. Mrs. J. S. MESLEY. SW EB Ue Pie ar: Seven pounds of fruit, one pint vinegar

Cook this with the app: pantry check, scaling, and the assistant.