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Tomato Soy— Fine

Name: Tomato Soy— Fine
Yield: 10 servings
Ingredients: Twenty-four ripe tomatoes; eight onions; eight green peppers; four tablespoonfuls of salt; eight tablespoonfuls of brown sugar; two tablespoonfuls of cloves; four tablespoonfuls of ginger; two tablespoonfuls of allspice; eight teacupfuls of good vinegar

From The complete cook book, 1900

Serves 10

Spices must be ground, and tomatoes must be peeled.

Presented as published in 1900. 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

142Calories

3 gProtein

25 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories142 kcal

Protein2.9 g

Carbohydrates25 g

Fiber4.5 g

Sugars19 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium2827 mg

Potassium779 mg

Calcium70 mg

Iron1.2 mg

Magnesium43 mg

Phosphorus85 mg

Zinc0.6 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A124 mcg

Vitamin E1.7 mg

Vitamin K25 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate48 mcg

Choline21 mg

Caffeine0 mg

Water474 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 141. The excerpt below is the record exactly as published.

TOMATO SOY— FINE. Twenty-four ripe tomatoes, eight onions, eight green peppers, four tablespoonfuls of salt, eight tablespoonfuls The Complete Cook Book. 295 of brown sugar, two tablespoonfuls of cloves, four table- spoonfuls of ginger, two tablespoonfuls of allspice and eigbt teaoupfuls of good vinegar

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