Green Tomato Pickle
From The Wilson cook book, 1941
Recipe by Mrs. E. C. Powell.
Presented as published in 1941. 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
9218Calories
45 gProtein
2294 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories9218 kcal
Protein45 g
Carbohydrates2294 g
Fiber61 g
Sugars2182 g
Total Fat15 g
Saturated Fat1.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol0 mg
Sodium768 mg
Potassium7580 mg
Calcium1085 mg
Iron23 mg
Magnesium479 mg
Phosphorus1131 mg
Zinc3.7 mg
Copper4.4 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C1005 mg
Vitamin A1034 mcg
Vitamin E14 mg
Vitamin K329 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)18 mg
Folate358 mcg
Choline320 mg
Caffeine0 mg
Water13123 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 22. The excerpt below is the record exactly as published.
Green Tomato Pickle In 2 gals. water put 1 qt. of slacked lime. Into this put 7 lbs. thick sliced green tomatoes. Let stand 24 hours and wash well. Cook 4% lbs. sugar, % gal. vinegar, 1 teaspoon each of cloves
Cook this with the app: pantry check, scaling, and the assistant.