Southernvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Tomatoes Canned for Pies
From Good Things to Eat as Suggested by Rufus, 1911
Serves 20
Presented as published in 1911. 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
876Calories
4 gProtein
224 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories876 kcal
Protein4.4 g
Carbohydrates224 g
Fiber4.7 g
Sugars218 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium49 mg
Potassium755 mg
Calcium59 mg
Iron2.1 mg
Magnesium40 mg
Phosphorus101 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A109 mcg
Vitamin E1.4 mg
Vitamin K35 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate34 mcg
Choline32 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 76. The excerpt below is the record exactly as published.
GREEN TOMATOES CANNED FOR PIES— To fifteen pounds round green tomatoes sliced thin allow nine pounds gran- ulated sugar and a quarter pound ginger, washed, scraped and cut very thin, and four lemons scrubbed and sliced thin, removing all seeds. Put this mixture over the fire with a pint of water and cook about half an hour, taking care the contents of the kettle do not scorch. Turn into sterilized glass jars and seal air tight. A tablespoonful of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.