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Tomato Mustard

Name: Tomato Mustard
Yield: 16 servings
Ingredients: One-half bushel of tomatoes; 2 cups salt; 1 ounce of ground cloves; 1 ounce of ginger; 1 ounce of black pepper; 4 ounce cayenne; 1 pint vinegar; about % large tin of mustard

From Magnet users cook book, 1920

Serves 16

Recipe attributed to Mrs. A. B. Petrie, Guelph, Ontario.

Presented as published in 1920. 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

40Calories

1 gProtein

7 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories40 kcal

Protein1.2 g

Carbohydrates6.8 g

Fiber3.1 g

Sugars0.9 g

Total Fat1.6 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium14016 mg

Potassium205 mg

Calcium41 mg

Iron1.1 mg

Magnesium21 mg

Phosphorus29 mg

Zinc0.3 mg

Copper0.1 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A150 mcg

Vitamin E2.3 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate9.1 mcg

Choline5.3 mg

Caffeine0 mg

Water35 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 74. The excerpt below is the record exactly as published.

TOMATO MUSTARD. One-half bushel of tomatoes, 2 cups salt. Boil nd strain through a sieve. Return to the heater and poil down to one-half and add: 1 ounce of ground cloves, 1 ounce of ginger, 1 ounce of black epper, 4 ounce cayenne. When cold, add 1 pint vinegar and enough mus- ard to thicken (about % large tin of mustard

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