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Green Tomato and Raisin Pickle
From The Henderson cook book, 1914
Serves 10
Recipe by Mrs. J. C. Kittrell.
Presented as published in 1914. 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
483Calories
5 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein4.8 g
Carbohydrates121 g
Fiber8.7 g
Sugars79 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium33 mg
Potassium1311 mg
Calcium58 mg
Iron2.4 mg
Magnesium60 mg
Phosphorus133 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C130 mg
Vitamin A152 mcg
Vitamin E2.1 mg
Vitamin K33 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate59 mcg
Choline27 mg
Caffeine0 mg
Water451 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 84. The excerpt below is the record exactly as published.
GREEN TOMATO AND RAISIN PICKLE. Seven pounds tomatoes, 1% pounds sugar, 1 pound seeded raisins, 1 pint vinegar, ginger, nutmeg and cinnamon, 8 sweet peppers
Cook this with the app: pantry check, scaling, and the assistant.