Tomato Mustard
From Magnet cream separator cook book, 1910
Recipe by Mrs. A. B. Petrie, Guelph.
Presented as published in 1910. 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
646Calories
29 gProtein
87 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories646 kcal
Protein29 g
Carbohydrates87 g
Fiber46 g
Sugars14 g
Total Fat25 g
Saturated Fat3.7 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.9 g
Omega-32.2 g
Cholesterol0 mg
Sodium229084 mg
Potassium2374 mg
Calcium816 mg
Iron18 mg
Magnesium417 mg
Phosphorus705 mg
Zinc5.5 mg
Copper1.3 mg
Manganese24 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A668 mcg
Vitamin E14 mg
Vitamin K126 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.7 mg
Folate95 mcg
Choline45 mg
Caffeine0 mg
Water978 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 18. The excerpt below is the record exactly as published.
TOMATO MUSTARD. X bushel tomatoes, 2 teacups of salt. Boil and strain through a sieve, return to the heater and boil down to one-half and add 1 oz. ground cloves, 1 oz. ginger, 1 oz. black pepper, X oz. cayenne. When cold add 1 pint of vinegar and enough mustard to thicken (about X lb. mustard
Cook this with the app: pantry check, scaling, and the assistant.