vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweet Tomato Pickles
From The bride's cook book, 1915
Serves 12
Presented as published in 1915. 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
607Calories
0 gProtein
156 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein0.4 g
Carbohydrates156 g
Fiber2.6 g
Sugars148 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium62 mg
Calcium56 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus6.6 mg
Zinc0.1 mg
Copper0 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A1.2 mcg
Vitamin E0.3 mg
Vitamin K4.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline1.1 mg
Caffeine0 mg
Water1 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 81. The excerpt below is the record exactly as published.
SWEET TOMATO PICKLES 8 Pounds Peeled Tomatoes 4 Pounds Powdered Sugar 1 Ounce each Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.