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Tomato Mustard

Name: Tomato Mustard
Yield: 1 servings
Ingredients: one peck of ripe tomatoes; three red peppers; one tablespoonful of black pepper; one ounce ginger; one ounce allspice; one teaspoonful cloves; two tablespoonfuls salt; one ounce mustard; one ounce curry powder; one cup of vinegar

From Dora's cook book, 1888

Serves 1

Presented as published in 1888. 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

483Calories

17 gProtein

102 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories483 kcal

Protein17 g

Carbohydrates102 g

Fiber46 g

Sugars5.6 g

Total Fat11 g

Saturated Fat2.6 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.8 g

Omega-30.3 g

Cholesterol0 mg

Sodium14384 mg

Potassium2198 mg

Calcium771 mg

Iron17 mg

Magnesium298 mg

Phosphorus347 mg

Zinc3.2 mg

Copper1.8 mg

Manganese15 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A83 mcg

Vitamin E9 mg

Vitamin K176 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.8 mg

Folate64 mcg

Choline45 mg

Caffeine0 mg

Water404 g

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 27. The excerpt below is the record exactly as published.

TOMATO MUSTARD. Slice and boil for an hour, with three red peppers, one peck of ripe tomatoes ; strain through a colander and boil for an hour, with one tablespoonful of black pepper, one ounce ginger, one ounce allspice, one teaspoonful cloves, two tablespoonfuls salt. When cold add one ounce mustard, one ounce curry powder, and one cup of vinegar

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