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Spiced Ripe Tomato

Name: Spiced Ripe Tomato
Yield: 11 servings
Ingredients: seven pounds ripe tomatoes; two cups of vinegar; seven cups of sugar; one ounce of whole allspice; the same of stick cinnamon; one-half ounce of whole cloves

From Good Things to Eat as Suggested by Rufus, 1911

Serves 11

Serve with cold meats.

Presented as published in 1911. 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

562Calories

3 gProtein

142 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories562 kcal

Protein2.7 g

Carbohydrates142 g

Fiber5.3 g

Sugars135 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium20 mg

Potassium712 mg

Calcium67 mg

Iron1.2 mg

Magnesium37 mg

Phosphorus74 mg

Zinc0.6 mg

Copper0.2 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C40 mg

Vitamin A122 mcg

Vitamin E1.7 mg

Vitamin K25 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate44 mcg

Choline20 mg

Caffeine0 mg

Water314 g

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 78. The excerpt below is the record exactly as published.

SPICED RIPE TOMATO— Peel ripe tomatoes and weigh. For each seven pounds allow two cups of vinegar, seven cups of sugar, one ounce of whole allspice, the same of stick cinnamon and one-half ounce of whole cloves

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