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Chopped Tomato Pickle
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
545Calories
1 gProtein
140 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories545 kcal
Protein0.8 g
Carbohydrates140 g
Fiber1.1 g
Sugars137 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium37334 mg
Potassium154 mg
Calcium40 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.1 mcg
Choline0.4 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 200. The excerpt below is the record exactly as published.
Chopped Tomato Pickle. One peck of green tomatoes, 6 green peppers, remove seed, 6 large white onions. Chop these ingredients and sprinkle over itj 1 cup of salt, let remain one night. In morning drain well, add 2 cups of sugar, spices of all kind (put in a bag), and vinegar to*cover it well and i/4 pound of white mustard seed
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