Tomato Mince Meat
From The Wilson cook book, 1941
Recipe by Mrs. EK. L. Tarkenton.
Presented as published in 1941. 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
4758Calories
72 gProtein
1230 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories4758 kcal
Protein72 g
Carbohydrates1230 g
Fiber127 g
Sugars127 g
Total Fat14 g
Saturated Fat3.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat4.7 g
Cholesterol0 mg
Sodium794 mg
Potassium17704 mg
Calcium794 mg
Iron51 mg
Magnesium726 mg
Phosphorus1910 mg
Zinc4.7 mg
Copper7 mg
Manganese6.8 mg
Vitamin D0 mcg
Vitamin C816 mg
Vitamin A1016 mcg
Vitamin E12 mg
Vitamin K321 mcg
Vitamin B65.1 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)3.7 mg
Niacin (B3)31 mg
Folate327 mcg
Choline273 mg
Caffeine0 mg
Water3179 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 23. The excerpt below is the record exactly as published.
Tomato Mince Meat Slice green tomatoes, sprinkle lightly with salt, put in bag and drain overnight. Leave salt on tomatoes, measure and add 3-4 same amount of sugar, cook until tomatoes are done and add 3-7 of seeded raisins (7 lbs, tomatoes to 3 lbs. raisins). Flavor with cinnamon and mace to taste
Cook this with the app: pantry check, scaling, and the assistant.