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Green Tomato Sauce
From The household (of the Detroit free press), 1886
Serves 24
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
279Calories
7 gProtein
52 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein6.5 g
Carbohydrates52 g
Fiber5.1 g
Sugars45 g
Total Fat5.2 g
Saturated Fat0.3 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol0 mg
Sodium1296 mg
Potassium645 mg
Calcium94 mg
Iron2.9 mg
Magnesium77 mg
Phosphorus184 mg
Zinc1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A77 mcg
Vitamin E1.5 mg
Vitamin K26 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate46 mcg
Choline37 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 376. The excerpt below is the record exactly as published.
GREEN TOMATO SAUCE. Cut up two gallons of green tomatoes ; take three gills of black mus- tard seed, three tablespoonfuls of dry mustard, two and a half of black pepper, one and a half of allspice, four of salt, two of celery seed, one quart each of chopped onions and sugar, and two and a half quarts of good vinegar, a little red pepper to taste
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