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Green Tomato Pickles
From The Portland Woman's Exchange Cook Book, 1913
Serves 12
Presented as published in 1913. 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
500Calories
1 gProtein
120 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein1.1 g
Carbohydrates120 g
Fiber2.1 g
Sugars113 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium237 mg
Potassium291 mg
Calcium141 mg
Iron1.2 mg
Magnesium24 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline7.7 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 83. The excerpt below is the record exactly as published.
reen Tomato Pickles. 1 peck green tomatoes. 6 large onions. 1 teaspoon salt. Stand all night and drain. 2 cups water. 1 cup vinegar. Boil 1 minute and drain. 1 teaspoon cayenne. 2 quarts vinegar. 3 lbs. brown sugar. Yz lb. white mustard seed. 2 tablespoons each of allspice, cloves, whole in bag; cin- namon ginger and mustard, ground
Cook this with the app: pantry check, scaling, and the assistant.