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Green Tomato Pickle
From The Blue grass cook book, 1904
Serves 11
Presented as published in 1904. 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
658Calories
4 gProtein
163 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein3.5 g
Carbohydrates163 g
Fiber4.7 g
Sugars147 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium90 mg
Potassium590 mg
Calcium267 mg
Iron5.1 mg
Magnesium62 mg
Phosphorus97 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline16 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 72. The excerpt below is the record exactly as published.
GREEN TOMATO PICKLE E. D. P. 1 2 peck of green tomatoes, dozen onions, 2 1 tablespoons of mustard, tablespoons of black pepper, lemon, 2 tablespoons of turmeric, 3^ pounds of best brown sugar, 2 ounces of white mustard seed, 2 3 3 1 1 ounces of celery seed, pods of red pepper, pints of vinegar, teaspoon of ground cloves, teaspoon of allspice
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