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Spiced Ripe Tomatoes
From Farm and home cook book and housekeeper's assistant, 1907
Serves 15
This recipe yields a spiced preserve.
Presented as published in 1907. 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
530Calories
3 gProtein
134 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein3.4 g
Carbohydrates134 g
Fiber5.2 g
Sugars127 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium54 mg
Potassium1035 mg
Calcium154 mg
Iron2 mg
Magnesium53 mg
Phosphorus94 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A153 mcg
Vitamin E2 mg
Vitamin K30 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate56 mcg
Choline27 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 158. The excerpt below is the record exactly as published.
Spiced Ripe Tomatoes To 12 lbs ripe tomatoes, peeled and sliced, add 4 lbs brown sugar, 1 qt vinegar, 1 tablesp each allspice and cloves and 2 tablesp cinnamon
Cook this with the app: pantry check, scaling, and the assistant.