Sweet Ripe Tomato Pickle
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
The coarser tomatoes grown in fields are generally used for this pickle.
Presented as published in 1913. 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
7001Calories
31 gProtein
1731 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories7001 kcal
Protein31 g
Carbohydrates1731 g
Fiber51 g
Sugars1669 g
Total Fat20 g
Saturated Fat3.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat4.3 g
Omega-30.2 g
Cholesterol0 mg
Sodium7283 mg
Potassium7932 mg
Calcium610 mg
Iron15 mg
Magnesium460 mg
Phosphorus845 mg
Zinc6.7 mg
Copper2.5 mg
Manganese21 mg
Vitamin D0 mcg
Vitamin C438 mg
Vitamin A1341 mcg
Vitamin E20 mg
Vitamin K291 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate494 mcg
Choline223 mg
Caffeine0 mg
Water3911 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 65. The excerpt below is the record exactly as published.
Sweet Ripe Tomato Pickle. 7 1b. ripe tomatoes. Y% oz. ground mace. ‘ 3% |b. sugar. — 1 quart vinegar. 1 oz. ground cloves. Leeatbsp. salt, Y% oz. cinnamon (ground). C
Cook this with the app: pantry check, scaling, and the assistant.