Green Tomato Pickle
From The Memorial Hall cook book, 1919
Submitted by Mrs. Elmira Quigley.
Presented as published in 1919. 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
6646Calories
129 gProtein
1571 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories6646 kcal
Protein129 g
Carbohydrates1571 g
Fiber176 g
Sugars1217 g
Total Fat39 g
Saturated Fat7.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat11 g
Omega-30.5 g
Cholesterol0 mg
Sodium14930 mg
Potassium18715 mg
Calcium2695 mg
Iron67 mg
Magnesium1419 mg
Phosphorus2923 mg
Zinc13 mg
Copper10 mg
Manganese52 mg
Vitamin D0 mcg
Vitamin C1483 mg
Vitamin A1925 mcg
Vitamin E28 mg
Vitamin K1092 mcg
Vitamin B67.9 mg
Vitamin B120 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)3.4 mg
Niacin (B3)36 mg
Folate966 mcg
Choline681 mg
Caffeine0 mg
Water7907 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 54. The excerpt below is the record exactly as published.
Green Tomato Pickle Four qts. green tomatoes, 4 green peppers, 4 large onions. Slice or cut fine and sprinkle with a tablespoon of salt, 1 lb. sugar, V± lb. white mustard seed, 1 tablespoon black pepper, 1 tablespoon cloves, 1 tablespoon cinnamon, and 1 qt. good cider vinegar. Boil all to- gether until well heated through; can in air tight jars. — Mrs. Eva F. Stuckert. Green Tomato Pickle Two gallons green tomatoes, 12 onions, 1 quart vinegar, 2 pounds sugar, 2 tablespoons salt, 2 tablespoons ground mustard, 1 tablespoon cloves, 12 peppers
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.