Spiced Tomatoes

Name: Spiced Tomatoes
Ingredients: two pounds ripe tomatoes; one pound brown sugar; half pint vinegar; one dozen cloves; two dozen grains allspice

From The Elm City cook book, 1896

Presented as published in 1896. 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

2126Calories

13 gProtein

528 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories2126 kcal

Protein13 g

Carbohydrates528 g

Fiber34 g

Sugars465 g

Total Fat11 g

Saturated Fat2.9 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat3.2 g

Omega-30.4 g

Cholesterol0 mg

Sodium353 mg

Potassium3495 mg

Calcium940 mg

Iron14 mg

Magnesium315 mg

Phosphorus321 mg

Zinc3.2 mg

Copper1 mg

Manganese38 mg

Vitamin D0 mcg

Vitamin C129 mg

Vitamin A389 mcg

Vitamin E10 mg

Vitamin K157 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7.2 mg

Folate160 mcg

Choline94 mg

Caffeine0 mg

Water1097 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 31. The excerpt below is the record exactly as published.

SPICED TOMATOES. Two pounds ripe tomatoes, scald and slip off skins, one pound brown sugar, half pint vinegar, one dozen cloves, two dozen grains allspice

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