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Spiced Tomatoes
From The new practical housekeeping, 1890
Serves 20
Presented as published in 1890. 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
37Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein1.4 g
Carbohydrates7.3 g
Fiber2.1 g
Sugars4.8 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium9.7 mg
Potassium384 mg
Calcium22 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A67 mcg
Vitamin E0.9 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate24 mcg
Choline11 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 442. The excerpt below is the record exactly as published.
Spiced Tomatoes. — Peel and slice seven pounds ripe tomatoes, put in pre8er\dng kettle, with half their weight in sugar, a pint vin- egar, and tablespoon each whole cloves, allspice, pepper-corns, salt, 33 614 BWEET PICKLES, and teaspoon mace ; boil slowly two hours, stirrins often enough to prevent burning ; then cool in kettle, and put in self-sealing cans. Cayenne Vinegar. — Put a pint vinegar
Cook this with the app: pantry check, scaling, and the assistant.