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Tomato Mustard

Name: Tomato Mustard
Yield: 10 servings
Ingredients: One peck of ripe tomatoes; one teacup salt; one tablespoon cloves; one tablespoon of ginger; one tablespoon of cayenne pepper; one tablespoon of black pepper; two of curry powder; a little garlic; add tablespoon mustard

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

14Calories

1 gProtein

3 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories14 kcal

Protein0.6 g

Carbohydrates2.8 g

Fiber1.5 g

Sugars0.5 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium11221 mg

Potassium81 mg

Calcium24 mg

Iron0.6 mg

Magnesium9.7 mg

Phosphorus13 mg

Zinc0.2 mg

Copper0 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C2.3 mg

Vitamin A20 mcg

Vitamin E0.6 mg

Vitamin K4.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate3.7 mcg

Choline2.5 mg

Caffeine0 mg

Water14 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 177. The excerpt below is the record exactly as published.

Tomato Mustard One peck of ripe tomatoes, peeled, one teacup salt; boil half an hour, then strain through colander; return to kettle with one tablespoon cloves, one of ginger, one of cayenne pepper, one of black pepper, two of curry powder, all ground, a little garlic; let boil down well until the proper thickness is obtained; add tablespoon mustard

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