Green Tomato Sweet Pickle (No. 1)

Name: Green Tomato Sweet Pickle (No. 1)
Ingredients: 1 pound fruit; % pound sugar; 3 pounds fruit; 1 quart of vinegar

From The Raleigh cook book, 1907

Presented as published in 1907. 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

1372Calories

16 gProtein

297 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1372 kcal

Protein16 g

Carbohydrates297 g

Fiber22 g

Sugars274 g

Total Fat4.4 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.5 g

Cholesterol0 mg

Sodium112 mg

Potassium4324 mg

Calcium241 mg

Iron5.3 mg

Magnesium210 mg

Phosphorus474 mg

Zinc3.2 mg

Copper1.1 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C249 mg

Vitamin A762 mcg

Vitamin E9.8 mg

Vitamin K143 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)11 mg

Folate272 mcg

Choline122 mg

Caffeine0 mg

Water2621 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 39. The excerpt below is the record exactly as published.

Green Tomato Sweet Pickle (No. 1).—Slice tomatoes, put in weak brine and soak one day and night, then in clear water one day. Boil in clear water one-half hour, then in ginger water one-half hour. To 1 pound fruit put % pound sugar. To 3 pounds fruit add 1 quart of vinegar

Cook this with the app: pantry check, scaling, and the assistant.