French Pickles

Name: French Pickles
Ingredients: 1 peck green tomatoes sliced; 6 large onions; 1 teacup salt; 2 quarts water; 1 quart vinegar; 2 pounds brown sugar; 1/2 pound white sugar; 2 tablespoons mustard seed; 2 tablespoons cloves; 2 tablespoons cinnamon; 2 tablespoons ginger; 2 tablespoons ground mustard; 1 tsp cayenne pepper

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

5267Calories

28 gProtein

1250 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories5267 kcal

Protein28 g

Carbohydrates1250 g

Fiber29 g

Sugars1167 g

Total Fat24 g

Saturated Fat2.1 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium112693 mg

Potassium3528 mg

Calcium1394 mg

Iron17 mg

Magnesium469 mg

Phosphorus855 mg

Zinc6 mg

Copper1.7 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C101 mg

Vitamin A88 mcg

Vitamin E5.3 mg

Vitamin K39 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.9 mg

Folate288 mcg

Choline164 mg

Caffeine0 mg

Water3741 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 45. The excerpt below is the record exactly as published.

FRENCH PICKLES 1 peck green tomatoes sliced 1 teacup salt 6 large onions Put salt over tomatoes and ohions and let stand over night. Drain thoroughly, Boil 2 quarts water and 1 quart vinegar, 2 pounds brown sugar, y2 pound white sugar, 2 tablespoons mustard seed, 2 tablespoons cloves, 2 tablesponns cinnamon, 2 tablespoons ginger, 2 tablespoons ground mustard, 1 tsp cayenne pepper

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