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Green Tomato Sauce

Name: Green Tomato Sauce
Yield: 10 servings
Ingredients: 4 quarts green tomatoes; 1 tablespoon salt; V^ small onion; 1 tablespoon mustard; 1 pint vinegar; 1 tablespoon black pepper; 1 tablespoon sugar; 1 tablespoon whole allspice and cloves

From The Institute cook book, 1913

Serves 10

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

88Calories

4 gProtein

18 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories88 kcal

Protein3.8 g

Carbohydrates18 g

Fiber3.7 g

Sugars13 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium757 mg

Potassium622 mg

Calcium48 mg

Iron1.6 mg

Magnesium33 mg

Phosphorus90 mg

Zinc0.3 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C69 mg

Vitamin A92 mcg

Vitamin E1.1 mg

Vitamin K30 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

Water328 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 144. The excerpt below is the record exactly as published.

GREEN TOMATO SAUCE 4 quarts green tomatoes 1 tablespoon salt V^ small onion 1 tablespoon mustard 1 pint vinegar 1 tablespoon black pepper 1 tablespoon sugar 1 tablespoon whole allspice and cloves

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