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Green Tomato and Onion Pickle
From Around-the-world cook book, 1913
Serves 8
Presented as published in 1913. 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
304Calories
10 gProtein
69 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein9.7 g
Carbohydrates69 g
Fiber20 g
Sugars20 g
Total Fat4 g
Saturated Fat1.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.9 g
Omega-30.2 g
Cholesterol0 mg
Sodium14348 mg
Potassium1151 mg
Calcium323 mg
Iron5.5 mg
Magnesium125 mg
Phosphorus216 mg
Zinc1.5 mg
Copper0.7 mg
Manganese7.2 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A12 mcg
Vitamin E0.9 mg
Vitamin K55 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate96 mcg
Choline33 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 64. The excerpt below is the record exactly as published.
GREEN TOMATO AND ONION PICKLE Green tomatoes, 1 peck. Onions, 24, large. Salt, % pint. White mustard seed, % pound, ' Ground black pepper, ^ pound, • Ground cloves, 1 ounce. Ground cinnamon, 1 ounce. Mace, 1 ounce. Mustard, % pound, Strong vinegar
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