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Tomatoes, Pickled
From Harper's cook book encyclopædia, 1902
Serves 11
Good with roast meat, cold or hot.
Presented as published in 1902. 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
542Calories
3 gProtein
134 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein3 g
Carbohydrates134 g
Fiber3.2 g
Sugars124 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium73 mg
Potassium769 mg
Calcium60 mg
Iron1.8 mg
Magnesium40 mg
Phosphorus110 mg
Zinc0.9 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate87 mcg
Choline0.6 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 276. The excerpt below is the record exactly as published.
Tomatoes, Pickled.— Get the small, yellow, pear - shaped tomatoes, and wash, wipe, and weigh them. To 7 lbs., take 3 lbs. of sugar, Yz oz. each of stick cinnamon and whole cloves, a piece of ginger-root as large as your little finger, and three peppercorns, with one quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.