Spiced Tomatoes

Name: Spiced Tomatoes
Ingredients: To one pound of ripe tomatoes; one-half pound brown sugar; one-half pint vinegar; one teaspoon cinnamon; one teaspoon allspice; one teaspoon cloves

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

1008Calories

5 gProtein

246 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories1008 kcal

Protein4.5 g

Carbohydrates246 g

Fiber6.7 g

Sugars234 g

Total Fat1.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium144 mg

Potassium1436 mg

Calcium277 mg

Iron3.3 mg

Magnesium83 mg

Phosphorus134 mg

Zinc0.9 mg

Copper0.4 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C63 mg

Vitamin A191 mcg

Vitamin E2.6 mg

Vitamin K39 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.1 mg

Folate72 mcg

Choline37 mg

Caffeine0 mg

Water659 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 7. The excerpt below is the record exactly as published.

SPICED TOMATOES. To one pound of ripe tomatoes, peeled and sliced, add one- half pound brown sugar, one-half pint vinegar, one teaspoon cinnamon, one teaspoon allspice, one teaspoon cloves

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