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Sweet Tomato Pickle
From The Ideal cook book, 1899
Serves 6
Presented as published in 1899. 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
507Calories
2 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein2.5 g
Carbohydrates125 g
Fiber3.5 g
Sugars120 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium17 mg
Potassium647 mg
Calcium48 mg
Iron1.3 mg
Magnesium33 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A111 mcg
Vitamin E1.5 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate40 mcg
Choline18 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 133. The excerpt below is the record exactly as published.
Weet Tomato Pickle—Ingredients—3% Ibs. of tomatoes, 13¢ lbs. of sugar, 14 oz, each of c.*namon mace and cloves mixed, I _ pt. of vinegar.
Cook this with the app: pantry check, scaling, and the assistant.