Pickled Green Tomato
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
28Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein1.4 g
Carbohydrates6.1 g
Fiber1.3 g
Sugars4.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2349 mg
Potassium245 mg
Calcium17 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline10 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 90. The excerpt below is the record exactly as published.
Pickled Green Tomato Method. — Wash and stem small green tomatoes and slice in 3^-inch slices. Cook in slightly salted water, (allow 1 teaspoonful of salt to a quart of water
Cook this with the app: pantry check, scaling, and the assistant.