Green Tomato Pickle
From The Wilson cook book, 1941
Recipe by Mrs. E. C. POWELL.
Presented as published in 1941. 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
8948Calories
38 gProtein
2200 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories8948 kcal
Protein38 g
Carbohydrates2200 g
Fiber36 g
Sugars2167 g
Total Fat13 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol0 mg
Sodium750 mg
Potassium6663 mg
Calcium789 mg
Iron18 mg
Magnesium425 mg
Phosphorus969 mg
Zinc2.7 mg
Copper3.8 mg
Manganese5.6 mg
Vitamin D0 mcg
Vitamin C743 mg
Vitamin A1016 mcg
Vitamin E12 mg
Vitamin K324 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate286 mcg
Choline274 mg
Caffeine0 mg
Water12329 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 22. The excerpt below is the record exactly as published.
Green Tomato Pickle In 2 gals. water put 1 qt. of slacked lime. Into this put 7 lbs. thick sliced green tomatoes. Let stand 24 hours and wash well. Cook 4% lbs. sugar, % gal. vinegar, 1 teaspoon each of cloves
Cook this with the app: pantry check, scaling, and the assistant.