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Green Tomato Pickle
From Buckeye cookery, 1892
Serves 14
Recipe by Mrs. W. A. Croffut, New York City.
Presented as published in 1892. 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
566Calories
3 gProtein
141 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein3.3 g
Carbohydrates141 g
Fiber3 g
Sugars136 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium72 mg
Potassium705 mg
Calcium148 mg
Iron2.3 mg
Magnesium39 mg
Phosphorus81 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A83 mcg
Vitamin E1 mg
Vitamin K26 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate25 mcg
Choline25 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 151. The excerpt below is the record exactly as published.
GREEN Tomato PICKLE. Take eight pounds of green tomatoes and chop fine, add four pounds brown sugar and boil down three hours, add a quart of vinegar, a teaspoon each of mace, cinnamon and cloves
Cook this with the app: pantry check, scaling, and the assistant.