Tomato Spice
From The Warrenton cook book, 1951
Presented as published in 1951. 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
9403Calories
28 gProtein
2386 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories9403 kcal
Protein28 g
Carbohydrates2386 g
Fiber40 g
Sugars2347 g
Total Fat14 g
Saturated Fat1.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol0 mg
Sodium205 mg
Potassium7631 mg
Calcium400 mg
Iron10 mg
Magnesium374 mg
Phosphorus786 mg
Zinc5.8 mg
Copper2.1 mg
Manganese7 mg
Vitamin D0 mcg
Vitamin C435 mg
Vitamin A1334 mcg
Vitamin E18 mg
Vitamin K258 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)19 mg
Folate478 mcg
Choline215 mg
Caffeine0 mg
Water3455 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 20. The excerpt below is the record exactly as published.
TOMATO SPICE 7 lbs. tomatoes Handful whole cloves 5 lbs. sugar Soak tomatoes over night in weak solution vinegar (two cups vinegar
Cook this with the app: pantry check, scaling, and the assistant.