vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Green Tomato Pickle

Name: Green Tomato Pickle
Yield: 16 servings
Ingredients: Two gallons green tomatoes; 12 good-size onions; 2 quarts vinegar; 1 quart sugar; 2 small tablespoons salt; 2 tablespoons each ground mustard; 2 tablespoons each black pepper; tablespoon each allspice; tablespoon each cloves

From The Henderson cook book, 1914

Serves 16

Recipe by Mrs. J. D. Rose.

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

358Calories

6 gProtein

81 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories358 kcal

Protein6.2 g

Carbohydrates81 g

Fiber6.6 g

Sugars70 g

Total Fat1.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium931 mg

Potassium937 mg

Calcium96 mg

Iron2.5 mg

Magnesium59 mg

Phosphorus157 mg

Zinc0.6 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C93 mg

Vitamin A116 mcg

Vitamin E1.5 mg

Vitamin K39 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate57 mcg

Choline41 mg

Caffeine0 mg

Water549 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 84. The excerpt below is the record exactly as published.

GREEN TOMATO PICKLE. Two gallons green tomatoes, sliced without peeling, 12 good-size onions, also sliced. Stew until tender, then add 2 quarts vinegar, 1 quart sugar, 2 small tablespoons salt, 2 tablespoons each ground mustard and black pepper, table- spoon each allspic

Cook this with the app: pantry check, scaling, and the assistant.