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Green Tomato Pickles
From The household (of the Detroit free press), 1886
Serves 12
Presented as published in 1886. 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
50Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories50 kcal
Protein1.5 g
Carbohydrates11 g
Fiber3.8 g
Sugars4.5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1210 mg
Potassium208 mg
Calcium46 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K5.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate21 mcg
Choline7.7 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 482. The excerpt below is the record exactly as published.
GREEN TOMATO PICKLES One peck green tomatoes, one dozen sliced onions ; sprinkle well with salt and let them stand until next day, then drain them. Use the following as spices : One small box mustard, half an ounce black pep- per, one ounce of whole cloves, and one of white mustard seed. Alter- nate layers of tomatoes, onions and spices ; cover with vinegar
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