Green Tomato Pickles
From The universal cookery book, 1887
These pickles are highly sought after by friends.
Presented as published in 1887. 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
1007Calories
29 gProtein
240 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1007 kcal
Protein29 g
Carbohydrates240 g
Fiber58 g
Sugars82 g
Total Fat9.6 g
Saturated Fat3.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol0 mg
Sodium196 mg
Potassium4022 mg
Calcium985 mg
Iron14 mg
Magnesium376 mg
Phosphorus684 mg
Zinc4.6 mg
Copper1.6 mg
Manganese26 mg
Vitamin D0 mcg
Vitamin C172 mg
Vitamin A60 mcg
Vitamin E3.8 mg
Vitamin K129 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate377 mcg
Choline136 mg
Caffeine0 mg
Water1726 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 43. The excerpt below is the record exactly as published.
GREEN TOMATO PICKLES. Boil mace, pepper, and vinegar together ; let it cool, and pour over the pickles. — Presbyterian Cook- Book, Dayton , O. ( By per!) Green Tomato Pickles. “ A peck of green tomatoes, sliced ; one dozen onions, sliced also ; sprinkle them with salt, and let them stand until the next day, when drain them. Then use the following as spices : one box of mustard, one and a half ounces of black pepper, one ounce of whole cloves, one ounce of yellow mustard-seed, one ounce of allspice
Cook this with the app: pantry check, scaling, and the assistant.