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Green Tomato Pickle
From The economical cook book, 1905
Serves 1
Presented as published in 1905. 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
878Calories
39 gProtein
108 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories878 kcal
Protein39 g
Carbohydrates108 g
Fiber42 g
Sugars16 g
Total Fat49 g
Saturated Fat4.7 g
Monounsaturated Fat26 g
Polyunsaturated Fat14 g
Omega-30.2 g
Cholesterol0 mg
Sodium128 mg
Potassium2178 mg
Calcium882 mg
Iron20 mg
Magnesium616 mg
Phosphorus1105 mg
Zinc8.5 mg
Copper1.6 mg
Manganese26 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A28 mcg
Vitamin E8.7 mg
Vitamin K118 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.2 mg
Folate210 mcg
Choline156 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 141. The excerpt below is the record exactly as published.
Oreen Tomato Pickle. A peck of green tomatoes, three dozen small white onions ; slioe them, and put them in separate jars, sprinkling each layer profusely with salt ; let them stand until next day, then drain off the liquid, which b not to be used. Take one ounce of whole cloves, one ounce of allspice, one ounce and a half of black pepper, one ounce of yellow mustard-seed
Cook this with the app: pantry check, scaling, and the assistant.