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Husk Tomato Pickles
From The household cook book, 1902
Serves 12
Examine for fermentation.
Presented as published in 1902. 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
593Calories
0 gProtein
151 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein0.1 g
Carbohydrates151 g
Fiber0.4 g
Sugars151 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.6 mg
Potassium11 mg
Calcium12 mg
Iron0.2 mg
Magnesium2.5 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.2 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 404. The excerpt below is the record exactly as published.
tablespoons each of cinnamon, ginger and cloves, and 6 green peppers, chopped, or ^ teaspoon cayenne j-^maxu. pepper instead; boil all gently 15 minutes, and jjour over the chop- ped tomatoes and onions. They will keep a year or more. If de- sired, the onions can be omitted, and the tomatoes put up alone in the same way. Tomato Pickles No. 2. — Take 1 peck sliced green tomatoes, and let them stand in strong brine all night; then drain, boil until ten- der, drain again and put in jars. Prepare a syrup of 3 lbs. sugar, ^ oz. allspice, and 1 oz. each cinnamon and cloves to 1 quart vinegar; boil, and pour hot over the tomatoes. HUSK TOMATO PICKLES.— For 7 lbs. husk tomatoes use 4 lbs. sugar, 2 cups vinegar, 2 teaspoons each of cloves
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