Baltimore Pickle

Name: Baltimore Pickle
Ingredients: Two quarts ripe tomatoes; 2 qts. green tomatoes; 1 large head cabbage; 12 medium-sized onions; 3 red peppers

From The Memorial Hall cook book, 1919

Recipe by Mary Fryling.

Presented as published in 1919. 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

1562Calories

57 gProtein

348 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories1562 kcal

Protein57 g

Carbohydrates348 g

Fiber61 g

Sugars165 g

Total Fat9.2 g

Saturated Fat1.5 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.5 g

Cholesterol0 mg

Sodium464 mg

Potassium10349 mg

Calcium1099 mg

Iron15 mg

Magnesium585 mg

Phosphorus1465 mg

Zinc8.1 mg

Copper2.7 mg

Manganese7.4 mg

Vitamin D0 mcg

Vitamin C1060 mg

Vitamin A961 mcg

Vitamin E12 mg

Vitamin K781 mcg

Vitamin B65.7 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)17 mg

Folate672 mcg

Choline314 mg

Caffeine0 mg

Water4938 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 51. The excerpt below is the record exactly as published.

Baltimore Pickle Two quarts ripe tomatoes, 2 qts. green tomatoes, 1 large head cabbage, 12 medium-sized onions, 3 red peppers

Cook this with the app: pantry check, scaling, and the assistant.