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Pickled Green Tomatoes
From The bride's cook book, 1915
Serves 6
Presented as published in 1915. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6.7 kcal
Protein0.2 g
Carbohydrates1.3 g
Fiber0.5 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.4 mg
Potassium57 mg
Calcium7.6 mg
Iron0.2 mg
Magnesium4.5 mg
Phosphorus6 mg
Zinc0.1 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A8.7 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.3 mcg
Choline1.7 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 82. The excerpt below is the record exactly as published.
PICKLED GREEN TOMATOES Tomatoes Cloves Vinegar
Cook this with the app: pantry check, scaling, and the assistant.