Tomato Cream

Name: Tomato Cream
Ingredients: 1 doz. large onions; 1 doz. large apples; 1 doz. tomatoes, ripe; X lb. mustard; 1 qt. vinegar; 1 teaspoon red pepper; 1 lb. brown sugar; 1 tablespoon of salt

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

3878Calories

49 gProtein

958 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories3878 kcal

Protein49 g

Carbohydrates958 g

Fiber86 g

Sugars776 g

Total Fat15 g

Saturated Fat2.2 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat4.3 g

Omega-31 g

Cholesterol0 mg

Sodium9765 mg

Potassium8933 mg

Calcium1190 mg

Iron16 mg

Magnesium574 mg

Phosphorus1369 mg

Zinc8.2 mg

Copper2.6 mg

Manganese6 mg

Vitamin D0 mcg

Vitamin C420 mg

Vitamin A657 mcg

Vitamin E10 mg

Vitamin K137 mcg

Vitamin B64.5 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)14 mg

Folate579 mcg

Choline290 mg

Caffeine0 mg

Water5035 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 15. The excerpt below is the record exactly as published.

TOMATO CREAM. Mrs. Rotha Brophy, Brantford. 1 doz. large onions, 1 doz. large apples, 1 doz. tomatoes, ripe; peel and chop fine, boil until soft, strain through a sieve, when cold add X lb. mustard, 1 qt. vinegar, 1 teaspoon red pepper, 1 lb. brown sugar, 1 table- spoon of salt

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