Ripe Tomato Sweet Pickle

Name: Ripe Tomato Sweet Pickle
Ingredients: 6 lbs. tomatoes; 3 lbs. sugar; 1 quart vinegar; 1 teaspoon whole mace; 1 teaspoon cloves; 4 inches stick cinnamon

From Anson County cook book, 1928

Presented as published in 1928. 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

5956Calories

25 gProtein

1479 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories5956 kcal

Protein25 g

Carbohydrates1479 g

Fiber44 g

Sugars1430 g

Total Fat10 g

Saturated Fat0.9 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol0 mg

Sodium177 mg

Potassium6605 mg

Calcium557 mg

Iron10 mg

Magnesium331 mg

Phosphorus706 mg

Zinc5.3 mg

Copper1.8 mg

Manganese8.5 mg

Vitamin D0 mcg

Vitamin C374 mg

Vitamin A1146 mcg

Vitamin E15 mg

Vitamin K224 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)16 mg

Folate410 mcg

Choline185 mg

Caffeine0 mg

Water3481 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 53. The excerpt below is the record exactly as published.

RIPE TOMATO SWEET PICKLE 6 lbs. tomatoes 4 inches stick cinnamon 3 lbs. sugar 1 teaspoon whole mace 1 teaspoon cloves 1 quart vinegar

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