vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Mustard (American)
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
37Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein1.6 g
Carbohydrates6.7 g
Fiber1.9 g
Sugars3.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium213 mg
Potassium142 mg
Calcium26 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.5 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline4.8 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 125. The excerpt below is the record exactly as published.
Tomato Mustard {American), — Take some tomatoes in their green state, slice them very thin, and thickly sprinkle with salt. Let them stand all night, and next day squeeze them out, slice two or three onions and lay them in a saucepan alternately with the tomatoes, add a quarter of a pound of mustard and cover them with vinegar
Cook this with the app: pantry check, scaling, and the assistant.