Green Tomato Pickle
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
953Calories
4 gProtein
241 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories953 kcal
Protein3.8 g
Carbohydrates241 g
Fiber5.3 g
Sugars221 g
Total Fat1.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium129 mg
Potassium991 mg
Calcium238 mg
Iron3.4 mg
Magnesium67 mg
Phosphorus103 mg
Zinc0.6 mg
Copper0.3 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C284 mg
Vitamin A39 mcg
Vitamin E0.7 mg
Vitamin K19 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate101 mcg
Choline17 mg
Caffeine0 mg
Water281 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 57. The excerpt below is the record exactly as published.
Green Tomato Pickle. Cut up 1 peck of green tomatoes, sprinkle with salt and let stand 24 hours. Strain off liquid, mix tomatoes with 1 teaspoonful each of black pepper, cloves, nut- meg, cinnamon; 12 small red peppers; 3 onions; 1 cup brown sugar
Cook this with the app: pantry check, scaling, and the assistant.