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Sweet Tomato Pickle
From The white ribbon cook book, 1894
Serves 6
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
522Calories
3 gProtein
128 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein2.7 g
Carbohydrates128 g
Fiber5.7 g
Sugars120 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium25 mg
Potassium676 mg
Calcium77 mg
Iron1.6 mg
Magnesium42 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0.2 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A113 mcg
Vitamin E1.7 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate42 mcg
Choline19 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 117. The excerpt below is the record exactly as published.
Sweet Tomato Pickle— Three and ^ lbs. tomatoes, 1^ lbs. sugar, }£ oz. each of cinnamon, mace and cloves mixed, 1 pint vinegar. Peel and slice the tomatoes, sticking into them the cloves; put all together into a stewpan and Preserves. 239 stew an hour. When done pack in glass jars, and pour the syrup over boiling hot. Sweet Peach Pickle — To 4 lbs. peaches allow 2 lbs. white sugar, ^ oz. each of mace,
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