Sweet Pickled Tomatoes

Name: Sweet Pickled Tomatoes
Ingredients: Put eight pounds of ripe tomatoes, peeled; four pounds brown sugar; one quart cider vinegar; one teaspoonful of mace; one of cinnamon; half a teaspoonful of cloves

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

7769Calories

34 gProtein

1934 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories7769 kcal

Protein34 g

Carbohydrates1934 g

Fiber44 g

Sugars1861 g

Total Fat8 g

Saturated Fat1.2 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol0 mg

Sodium787 mg

Potassium11739 mg

Calcium1947 mg

Iron25 mg

Magnesium617 mg

Phosphorus1025 mg

Zinc7.2 mg

Copper3.1 mg

Manganese8.4 mg

Vitamin D0 mcg

Vitamin C498 mg

Vitamin A1525 mcg

Vitamin E20 mg

Vitamin K288 mcg

Vitamin B63.7 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)24 mg

Folate564 mcg

Choline285 mg

Caffeine0 mg

Water4350 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 37. The excerpt below is the record exactly as published.

SWEET PICKLED TOMATOES. MRS. PUTNAM. Put eight pounds of ripe tomatoes, peeled, and four pounds brown sugar into a preserving kettle, stir often to keep from burning; boil to the consistency of molasses, then add one quart cider vinegar, one teaspoonful of mace, one of cinnamon, and half a teaspoonful of cloves

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