Tomato Mustard

Name: Tomato Mustard
Ingredients: half bushel of ripe tomatoes; six small red peppers; two tablespoonfuls of black pepper; two ounces of ginger; one ounce allspice; half ounce cloves; one-eighth ounce mace; quarter pound salt; two ounces mustard; two ounces curry powder; one pint of vinegar

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. 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

554Calories

17 gProtein

94 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories554 kcal

Protein17 g

Carbohydrates94 g

Fiber51 g

Sugars5.5 g

Total Fat16 g

Saturated Fat3 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat3.9 g

Omega-30.5 g

Cholesterol0 mg

Sodium44738 mg

Potassium1977 mg

Calcium758 mg

Iron19 mg

Magnesium323 mg

Phosphorus419 mg

Zinc4.5 mg

Copper1.5 mg

Manganese17 mg

Vitamin D0 mcg

Vitamin C151 mg

Vitamin A42 mcg

Vitamin E16 mg

Vitamin K105 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.1 mg

Folate112 mcg

Choline64 mg

Caffeine0 mg

Water696 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 64. The excerpt below is the record exactly as published.

TOMATO MUSTARD. Slice and boil for an hour, with six small red peppers, half bushel of ripe tomatoes; strain through a colander and boil for an hour with two tablespoonfuls of black pepper, two ounces of ginger, one ounce allspice, half ounce cloves, one-eighth ounce mace, quarter pound salt. Whenjjold add two ounces mustard, two ounces curry powder, and one pint of vinegar

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