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Frosted Tomato Pickle
From The new Kentucky home cook book, 1884
Serves 8
Presented as published in 1884. 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
47Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein1.3 g
Carbohydrates11 g
Fiber2 g
Sugars4.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.7 mg
Potassium181 mg
Calcium27 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline7 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 46. The excerpt below is the record exactly as published.
FROSTED TOMATO PICKLE. Slice one peck of slightly frosted green tomatoes, six large onions, and two pods of red pepper; put them in jars sepa- rately, sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.