Green Tomato Pickle
From The Memorial Hall cook book, 1919
Submitted by Mrs. Eva F. Stuckert.
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
3163Calories
53 gProtein
744 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories3163 kcal
Protein53 g
Carbohydrates744 g
Fiber71 g
Sugars604 g
Total Fat12 g
Saturated Fat2.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat3.7 g
Omega-30.2 g
Cholesterol0 mg
Sodium7625 mg
Potassium8974 mg
Calcium1103 mg
Iron29 mg
Magnesium601 mg
Phosphorus1237 mg
Zinc4.9 mg
Copper4.4 mg
Manganese24 mg
Vitamin D0 mcg
Vitamin C718 mg
Vitamin A951 mcg
Vitamin E13 mg
Vitamin K478 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)16 mg
Folate394 mcg
Choline299 mg
Caffeine0 mg
Water4124 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
Cook this with the app: pantry check, scaling, and the assistant.