vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Tomato Bouotter

Name: Tomato Bouotter
Yield: 11 servings
Ingredients: Nine pounds peeled tomatoes; 3 pounds sugar; 1 pint vinegar; 3 tablespoons cinnamon; 1 tablespoon cloves; 14 tablespoons allspice

From Royal Victoria cook book, 1900

Serves 11

Mrs. W. AULT

Presented as published in 1900. 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

514Calories

1 gProtein

132 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories514 kcal

Protein0.7 g

Carbohydrates132 g

Fiber3.3 g

Sugars124 g

Total Fat1.3 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium109 mg

Calcium87 mg

Iron0.9 mg

Magnesium15 mg

Phosphorus14 mg

Zinc0.2 mg

Copper0.1 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C3.5 mg

Vitamin A2.7 mcg

Vitamin E0.1 mg

Vitamin K1.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate3.4 mcg

Choline0.5 mg

Caffeine0 mg

Water42 g

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 63. The excerpt below is the record exactly as published.

TOMATO BOUOTTER.—-Nine pounds peeled tomatoes, 3 pounds sugar, 1 pint vinegar, 3 tablespoons cinnamon, 1 tablespoon cloves, 14 tablespoons allspice

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