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Green Tomato Pickles
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
633Calories
8 gProtein
138 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein8.4 g
Carbohydrates138 g
Fiber12 g
Sugars116 g
Total Fat12 g
Saturated Fat1.4 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol0 mg
Sodium299 mg
Potassium508 mg
Calcium228 mg
Iron5.3 mg
Magnesium154 mg
Phosphorus237 mg
Zinc2 mg
Copper0.3 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A10 mcg
Vitamin E3.2 mg
Vitamin K36 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate48 mcg
Choline36 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 60. The excerpt below is the record exactly as published.
GREEN" TOMATO PICKLES. Mrs. J. L. Harris, Keokuk, Iowa. Chop one-half peck tomatoes, three onions, a gill of horse-radish, three green peppers ; put them in a sieve and drain dry, salt in layers and let them stand one night ; VALUABLE RECIPES 145 drain the next day, scald vinegar and pour over it ; let it stand two or three days ; drain again, scald a pound of sugar to a quart of vinegar, a tablespoon black pepper, the same of allspice, three ounces of ground cloves, three ounces of mustard, a gill of mustard seed
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