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Pickled Tomato
From Miss Parloa's new cook book and marketing guide, 1880
Serves 10
Presented as published in 1880. 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
159Calories
6 gProtein
26 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein6.1 g
Carbohydrates26 g
Fiber7.2 g
Sugars8.7 g
Total Fat5.4 g
Saturated Fat0.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium22542 mg
Potassium467 mg
Calcium142 mg
Iron2.6 mg
Magnesium82 mg
Phosphorus169 mg
Zinc1.3 mg
Copper0.2 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A2.9 mcg
Vitamin E0.9 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate56 mcg
Choline26 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 171. The excerpt below is the record exactly as published.
Pickled Tomato. One peck of green tomatoes, a dozen onions, sliced thin ; two cupfuls of salt, a small (quarter of a pound) box of mus- tard, one quarter of a pound of mustard seed, one ounce each of ground allspice, clove and pepper
Cook this with the app: pantry check, scaling, and the assistant.