Iced Tomato Pickle

Name: Iced Tomato Pickle
Ingredients: two gallons water; one quart slacked lime; 7 lbs. tomatoes; 4 1/2 lbs. sugar; 1/2 gallon vinegar

From Anson County cook book, 1928

Recipe by Mrs. John Griggs.

Presented as published in 1928. 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

9044Calories

34 gProtein

2252 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories9044 kcal

Protein34 g

Carbohydrates2252 g

Fiber63 g

Sugars2137 g

Total Fat15 g

Saturated Fat1.1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat3.1 g

Cholesterol0 mg

Sodium463 mg

Potassium8597 mg

Calcium976 mg

Iron16 mg

Magnesium504 mg

Phosphorus1000 mg

Zinc6.8 mg

Copper3.4 mg

Manganese4.8 mg

Vitamin D0 mcg

Vitamin C697 mg

Vitamin A1352 mcg

Vitamin E19 mg

Vitamin K256 mcg

Vitamin B62.9 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)21 mg

Folate548 mcg

Choline259 mg

Caffeine0 mg

Water13170 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 52. The excerpt below is the record exactly as published.

ICED TOM ATO PICK LE — DELICIOI S Into two gallons water put one quart slacked lime and fill vessel with large green tomatoes, peeled and sliced. Let this stand 24 hours, weigh and for each 7 lbs. tomatoes boil together 4% lbs. sugar, V2 gallon vinegar

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