Tomatoes in Sweet Pickle
From Luncheon, 1888
The pickle should cover the tomatoes.
Presented as published in 1888. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein1.1 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars3.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6 mg
Potassium284 mg
Calcium12 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 5. The excerpt below is the record exactly as published.
TOMATOES IN SWEET PICKLE. 21 repeat the process three days in succession, boil- ing the pickle each time ; fill the jars after the last boiling, and seal. Tomatoes in Sweet Pickle. — Select sound, ripe tomatoes of equal size, and blanch or scald them. When cool, skin them. Dry and powder the skins, which are excellent for color- ing soups, sauces, etc. Put the peeled tomatoes into a large steamer
Cook this with the app: pantry check, scaling, and the assistant.