vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Tomato Pickle
From Delicacies, 1929
Serves 8
— Mrs. Oliver Lyons.
Presented as published in 1929. 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
225Calories
0 gProtein
58 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein0.4 g
Carbohydrates58 g
Fiber1 g
Sugars55 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium124 mg
Calcium65 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus7.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K5.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline1.9 mg
Caffeine0 mg
Water1.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 3. The excerpt below is the record exactly as published.
Green Tomato Pickle Slice green tomatoes and onions; put a layer of each in a crock and sprinkle with salt. Repeat until all are used. Let stand for 12 hours, then drain thoroughly. Place in kettle and add vinegar until visible. Add ground spices, 1 teaspoon each of cloves, ginger, allspice, dash of black pepper and 1 pound brown sugar
Cook this with the app: pantry check, scaling, and the assistant.