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Tomato Butter

Name: Tomato Butter
Yield: 10 servings
Ingredients: twenty-four tomatoes; six onions; one cup brown sugar; one cup salt; one pound mustard; one pint of vinegar; one cup of flour; eight finely chopped red peppers

From The Toronto Cook Book, 1915

Serves 10

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

259Calories

7 gProtein

54 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories259 kcal

Protein7 g

Carbohydrates54 g

Fiber7.2 g

Sugars34 g

Total Fat2.4 g

Saturated Fat0.2 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.7 g

Omega-30.2 g

Cholesterol0 mg

Sodium11724 mg

Potassium974 mg

Calcium110 mg

Iron2.7 mg

Magnesium71 mg

Phosphorus165 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C64 mg

Vitamin A126 mcg

Vitamin E1.8 mg

Vitamin K24 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.1 mg

Folate91 mcg

Choline26 mg

Caffeine0 mg

Water455 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 178. The excerpt below is the record exactly as published.

Tomato Butter Twenty-four tomatoes, six onions; boil until tender and put through a colander, then through a sieve; now take one cup brown sugar, one cup salt, put on stove and let get hot; add one pound mustard mixed with one pint of vinegar, one cup of flour ; stir into hot tomatoes ; drop in eight finely chopped red peppers

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