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Green Tomato Pickles
From The Landmarks club cook book, 1903
Serves 20
Recipe by F. T. A.
Presented as published in 1903. 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
167Calories
4 gProtein
37 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein3.7 g
Carbohydrates37 g
Fiber3.7 g
Sugars32 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium59 mg
Potassium617 mg
Calcium53 mg
Iron1.6 mg
Magnesium33 mg
Phosphorus90 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C69 mg
Vitamin A92 mcg
Vitamin E1.1 mg
Vitamin K29 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate29 mcg
Choline26 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 121. The excerpt below is the record exactly as published.
GREEN TOMATO PICKLES. Two gallons sliced green tomatos, salted over night. In morning put in kettle with one quart vinegar and one pint wa- ter. Let come to a boil, then drain off and in a clean kettle put the tomatos, one and a half pints vinegar, half pint water, one pint sugar, two tablespoonfuls mustard, one tablespoon cinnamon, one teaspoon cloves, two large onions
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