Green Tomato Sweet Pickle (No. 2)
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
5665Calories
22 gProtein
1423 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories5665 kcal
Protein22 g
Carbohydrates1423 g
Fiber27 g
Sugars1380 g
Total Fat4.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium504 mg
Potassium7194 mg
Calcium1385 mg
Iron16 mg
Magnesium377 mg
Phosphorus618 mg
Zinc4.3 mg
Copper2 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C311 mg
Vitamin A953 mcg
Vitamin E12 mg
Vitamin K179 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)15 mg
Folate354 mcg
Choline183 mg
Caffeine0 mg
Water2615 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. 2).—Slice tomatoes, sprinkle over- night with salt. Rinse off in morning. Put a lump of alum in kettle and boil with tomatoes a little while. Make a syrup of 3 pounds brown sugar and 1 pint of vinegar to 5 pounds tomatoes
Cook this with the app: pantry check, scaling, and the assistant.