Iced Green Tomato Pickle

Name: Iced Green Tomato Pickle
Ingredients: 7 pounds of sliced green tomatoes; 2 gallons of water; 2 cups of hydrated lime; 5 pounds sugar; 3 pints of vinegar; 1 teaspoon each of cloves; 1 teaspoon each of mace; 1 teaspoon each of allspice; 1 teaspoon each of celery seed; 4 roots of ginger; 4 sticks of cinnamon

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

9951Calories

42 gProtein

2492 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories9951 kcal

Protein42 g

Carbohydrates2492 g

Fiber50 g

Sugars2414 g

Total Fat16 g

Saturated Fat1.4 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol0 mg

Sodium1042 mg

Potassium7237 mg

Calcium975 mg

Iron22 mg

Magnesium473 mg

Phosphorus1059 mg

Zinc3.4 mg

Copper4.2 mg

Manganese5.7 mg

Vitamin D0 mcg

Vitamin C875 mg

Vitamin A1027 mcg

Vitamin E13 mg

Vitamin K327 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)17 mg

Folate326 mcg

Choline298 mg

Caffeine0 mg

Water12274 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 43. The excerpt below is the record exactly as published.

ICED GREEN TOMATO PICKLE Soak 24 hours 7 pounds of sliced green tomatoes in 2 gallons of water in which 2 cups of hydrated lime is dissolved. Then soak tomatoes in fresh water for 4 hours changing water every hour. Drain well. Make a syrup of 5 pounds sugar and 3 pints of vinegar, tea- spoon each of cloves, mace, allspice, celery seed, 4 roots of ginger and 4 sticks of cinnamon

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