Tomato Soy
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
1589Calories
28 gProtein
401 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1589 kcal
Protein28 g
Carbohydrates401 g
Fiber65 g
Sugars251 g
Total Fat9.6 g
Saturated Fat3 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat2.9 g
Omega-30.3 g
Cholesterol0 mg
Sodium113095 mg
Potassium3904 mg
Calcium1188 mg
Iron20 mg
Magnesium428 mg
Phosphorus538 mg
Zinc5.6 mg
Copper2.7 mg
Manganese26 mg
Vitamin D0 mcg
Vitamin C135 mg
Vitamin A82 mcg
Vitamin E2.9 mg
Vitamin K275 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.3 mg
Folate292 mcg
Choline83 mg
Caffeine0 mg
Water872 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 13. The excerpt below is the record exactly as published.
Tomato Soy. One peck green tomatoes, six peppers, four onions chopped; add one cup salt and let stand over night. Then drain off the liquid and add a large cup of sugar, a cup of grated horseradish, a tablespoonful each of allspice
Cook this with the app: pantry check, scaling, and the assistant.