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Chopped Tomato Pickle
From The household (of the Detroit free press), 1886
Serves 20
Presented as published in 1886. 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
33Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories33 kcal
Protein1.6 g
Carbohydrates7 g
Fiber1.7 g
Sugars4.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium5645 mg
Potassium251 mg
Calcium36 mg
Iron1 mg
Magnesium17 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A35 mcg
Vitamin E0.5 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline10 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 483. The excerpt below is the record exactly as published.
CHOPPED TOMATO PICKLE. Chop green tomatoes up fine ; to about three quarts add a scant cup of salt put in alternate layers in a stone jar and let them stand over night ; then drain off the water that has accumulated ; cover them nearly or quite with vinegar, add half an ounce of whole cloves, half an ounce of celery seed and about half a dozen small onions, chopped
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