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Spiced Tomatoes

Name: Spiced Tomatoes
Yield: 4 servings
Ingredients: Two pounds ripe tomatoes; 1 pound brown sugar; l^ pint vinegar; 1 dozen cloves; 2 dozen grains allspice

From The Henderson cook book, 1914

Serves 4

Presented as published in 1914. 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

531Calories

3 gProtein

132 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories531 kcal

Protein3.2 g

Carbohydrates132 g

Fiber8.5 g

Sugars116 g

Total Fat2.7 g

Saturated Fat0.7 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium88 mg

Potassium874 mg

Calcium235 mg

Iron3.4 mg

Magnesium79 mg

Phosphorus80 mg

Zinc0.8 mg

Copper0.3 mg

Manganese9.5 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A97 mcg

Vitamin E2.5 mg

Vitamin K39 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate40 mcg

Choline23 mg

Caffeine0 mg

Water274 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 84. The excerpt below is the record exactly as published.

SPICED TOMATOES. Two pounds ripe tomatoes, scald and slip off skins, 1 pound 184 PICKLES AND CATSUPS brown sugar, l^ pint vinegar, 1 dozen cloves, 2 dozen grains allspice

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