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Green Tomato Pickle
From The complete cook book, 1900
Serves 14
Presented as published in 1900. 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
509Calories
3 gProtein
114 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein3.1 g
Carbohydrates114 g
Fiber4.5 g
Sugars103 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium224 mg
Potassium300 mg
Calcium91 mg
Iron1.3 mg
Magnesium41 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A5.2 mcg
Vitamin E0.4 mg
Vitamin K4.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate32 mcg
Choline12 mg
Caffeine0 mg
Water398 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 139. The excerpt below is the record exactly as published.
GREEN TOMATO PICKLE. One peck tomatoes sliced, one dozen onions; sprinkle with salt, and lay by twenty-four hours; then drain 290 The Complete Cook Book. them, three pounds sugar to one gallon vinegar, one and one-half ounces ground pepper, one ounce whole cloves, one ounce mustard seed, one ounce allspice, one cup mustard
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