Green Tomato Pickle
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
4191Calories
13 gProtein
1031 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories4191 kcal
Protein13 g
Carbohydrates1031 g
Fiber25 g
Sugars962 g
Total Fat7 g
Saturated Fat1.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium112448 mg
Potassium2030 mg
Calcium590 mg
Iron6.8 mg
Magnesium202 mg
Phosphorus376 mg
Zinc2.6 mg
Copper1 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A43 mcg
Vitamin E1.8 mg
Vitamin K34 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate193 mcg
Choline75 mg
Caffeine0 mg
Water3727 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 63. The excerpt below is the record exactly as published.
GREEN TOMATO PICKLE. One peck green tomatoes sliced, six large onions sliced, one teacup of salt over both; mix thoroughly and let it re- main over night; pour off liquor in the morning and throw it away; mix two quarts of water and one of vinegar, and boil twenty minutes; drain and throw liquor away; take three quarts of vinegar, two pounds of sugar, two table- spoons each of allspice, cloves, cinnamon, ginger, and mus> tard, and twelve green peppers chopped fine
Cook this with the app: pantry check, scaling, and the assistant.