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Green Tomato Sauce
From How we cook in Tennessee .., 1906
Serves 1
Recipe by Mrs. D. W. Hughes.
Presented as published in 1906. 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
124Calories
3 gProtein
25 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein2.9 g
Carbohydrates25 g
Fiber2.8 g
Sugars18 g
Total Fat2.5 g
Saturated Fat0.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium7010 mg
Potassium237 mg
Calcium62 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C9.5 mg
Vitamin A5.6 mcg
Vitamin E0.4 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate26 mcg
Choline14 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 167. The excerpt below is the record exactly as published.
Green Tomato Sauce. — Slice green tomatoes and half as many onions. Put a layer of each in kettle and sprinkle one table- spoonful each of salt, ground mustard and brown sugar, one 290 HOW WE COOK IX TENNESSEE. teaspoon black pepper, and spices to taste
Cook this with the app: pantry check, scaling, and the assistant.