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Green Tomato Soy
From Temperance cook book, 1887
Serves 20
A useful and pleasant sauce for meat and fish.
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
131Calories
5 gProtein
24 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein5 g
Carbohydrates24 g
Fiber5.3 g
Sugars15 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium744 mg
Potassium749 mg
Calcium76 mg
Iron2 mg
Magnesium47 mg
Phosphorus126 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A92 mcg
Vitamin E1.2 mg
Vitamin K31 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate46 mcg
Choline32 mg
Caffeine0 mg
Water439 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 139. The excerpt below is the record exactly as published.
GREEN TOMATO SOY. Two gallons of green tomatoes, sliced without peeling, twelve good onions, also sliced, two quarts vinegar, two tablespoonfuls of salt, two tablespoonfuls of ground mustard, two tablespoonfuls of black pepper, ground, one tablespoonful of allspice, one table- spoonful clov
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