Green Tomato Pickle
From The Pennsylvania German cook book, 1902
Mrs. C. W. Berry.
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
7916Calories
46 gProtein
1969 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories7916 kcal
Protein46 g
Carbohydrates1969 g
Fiber41 g
Sugars1908 g
Total Fat7.5 g
Saturated Fat1.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol0 mg
Sodium1050 mg
Potassium9865 mg
Calcium2049 mg
Iron32 mg
Magnesium543 mg
Phosphorus1131 mg
Zinc3.2 mg
Copper4.2 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C849 mg
Vitamin A1161 mcg
Vitamin E14 mg
Vitamin K370 mcg
Vitamin B63.7 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate345 mcg
Choline355 mg
Caffeine0 mg
Water4305 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 38. The excerpt below is the record exactly as published.
e teaspoons clove.s, cinnamon and alspice, one cup brown sugar, vinegar to cover all and boil two hours. Put in jars Mrs. Young, Akron RIPE TOMATO PICKLE. Take tomatoes that are not too ripe and pack them in a crock whole. Then add salt to taste, and a large handful of hor.-e- radish roots. Cover with cold vinegar and put on a light weight. . Mrs. R. Waltz. GREEN TOMATO PICKLE. Eight i)ounds green tomatoes chopped fine, add four pounds brown sugar and boil down three hours, add one quart vinegar
Cook this with the app: pantry check, scaling, and the assistant.