Soy

Name: Soy
Ingredients: I pk. ripe tomatoes (peeled and sliced); 8 onions (sliced thin); ic. salt; 2 qt. vinegar; i tb. mustard; i tb. ginger; i tb. cloves; i tb, allspice; ^ tb. cayenne pepper; 2 lb. sugar; ^ lb. mustard seed

From The practical cookbook, 1917

Presented as published in 1917. 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

5073Calories

62 gProtein

986 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories5073 kcal

Protein62 g

Carbohydrates986 g

Fiber35 g

Sugars926 g

Total Fat88 g

Saturated Fat5.1 g

Monounsaturated Fat52 g

Polyunsaturated Fat24 g

Omega-30.1 g

Cholesterol0 mg

Sodium112278 mg

Potassium2301 mg

Calcium911 mg

Iron25 mg

Magnesium919 mg

Phosphorus2028 mg

Zinc15 mg

Copper1.9 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C38 mg

Vitamin A129 mcg

Vitamin E14 mg

Vitamin K34 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)12 mg

Folate395 mcg

Choline293 mg

Caffeine0 mg

Water1960 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 53. The excerpt below is the record exactly as published.

I pk. ripe tomatoes (peeled and sliced) 8 onions (sliced thin) ic. salt Let stand 24 hr. Drain off liquid and add 2 qt. vinegar, i tb. mustard, i tb. ginger, i tb. cloves, i tb, allspice, ^ tb. cayenne pepper. Cook slowly from 2 to 3 hr. When nearly done add 2 lb. sugar and ^ lb. mustard seed

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