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Tomato Sweet Pickle
From The new Kentucky home cook book, 1884
Serves 11
Mrs. Berryman Hurt
Presented as published in 1884. 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
557Calories
3 gProtein
137 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein2.8 g
Carbohydrates137 g
Fiber4.4 g
Sugars131 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium721 mg
Calcium55 mg
Iron1.3 mg
Magnesium40 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A122 mcg
Vitamin E1.7 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate45 mcg
Choline20 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 59. The excerpt below is the record exactly as published.
TOMATO SWEET PICKLE. Take seven pounds of ripe tomatoes sliced, three pounds of sugar, and one quart of vinegar. Put the tomatoes into a porcelain kettle, sprinkling between the layers whole spices — half an ounce of cloves, half an ounce of allspice, and half an ounce of mace
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