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Spiced Tomatoes

Name: Spiced Tomatoes
Yield: 13 servings
Ingredients: one pint of good cider vinegar; four pounds of sugar; one-half ounce of cloves; one ounce of cinnamon; seven pounds of whole tomatoes

From The century cook book, 1894

Serves 13

It will keep for months.

Presented as published in 1894. 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

608Calories

2 gProtein

152 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories608 kcal

Protein2.3 g

Carbohydrates152 g

Fiber3.7 g

Sugars146 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium280 mg

Potassium546 mg

Calcium81 mg

Iron2.7 mg

Magnesium33 mg

Phosphorus48 mg

Zinc0.4 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A0.4 mcg

Vitamin E0.1 mg

Vitamin K2.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.4 mcg

Choline0.6 mg

Caffeine0 mg

Water264 g

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 95. The excerpt below is the record exactly as published.

Spiced Tomatoes. Put in a porcelain kettle one pint of good cider vinegar, four pounds of sugar, one-half ounce of cloves, and one ounce of cinnamon in a thin muslin bag and let boil until clear, then put seven pounds of whole tomatoes

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