vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Tomato Pickle
From Cookery for every household, 1914
Serves 10
This pickle is excellent.
Presented as published in 1914. 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
98Calories
2 gProtein
19 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein2.4 g
Carbohydrates19 g
Fiber2.6 g
Sugars15 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1446 mg
Potassium379 mg
Calcium41 mg
Iron1.4 mg
Magnesium23 mg
Phosphorus61 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A51 mcg
Vitamin E0.7 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate22 mcg
Choline15 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 1014. The excerpt below is the record exactly as published.
Green Tomato Pickle 2 qts. green tomatoes. 2 table-sps. salt. 1 qt. vinegar. 1 gill treacle or syrup. 1 table-sp. mustard. 1 dessert-sp. curry powder. 1 tea-sp. mixed spice. 3 large onions, i tea-sp. cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.