Green Tomato Pickle
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
3336Calories
8 gProtein
854 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories3336 kcal
Protein8.3 g
Carbohydrates854 g
Fiber12 g
Sugars827 g
Total Fat4.5 g
Saturated Fat0.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30.2 g
Cholesterol0 mg
Sodium400 mg
Potassium1028 mg
Calcium168 mg
Iron2.9 mg
Magnesium83 mg
Phosphorus207 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A41 mcg
Vitamin E0.7 mg
Vitamin K22 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate99 mcg
Choline38 mg
Caffeine0 mg
Water541 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 90. The excerpt below is the record exactly as published.
Green Tomato Pickle. One peck green tamatoes, three onions, six green peppers; chop fine, squeeze the juice off through a colander; salt to taste; put on enough vinegar to scald up once; then let it cool and drain off the vinegar. Make a dressing of four cups of sugar, two tablespoons of mustard, two teaspoons black pepper
Cook this with the app: pantry check, scaling, and the assistant.