Pickled Tomatoes

Name: Pickled Tomatoes
Ingredients: one peck of green tomatoes; a dozen onions; two cupfuls of salt; a small (quarter of a pound) box of mustard; one quarter of a pound of mustard seed; one ounce each of ground allspice; clove; pepper

From Ransom's family receipt book, 1886, 1886

Presented as published in 1886. 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

1545Calories

59 gProtein

251 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1545 kcal

Protein59 g

Carbohydrates251 g

Fiber66 g

Sugars91 g

Total Fat53 g

Saturated Fat5.2 g

Monounsaturated Fat29 g

Polyunsaturated Fat15 g

Omega-30.7 g

Cholesterol0 mg

Sodium225433 mg

Potassium4510 mg

Calcium1308 mg

Iron24 mg

Magnesium783 mg

Phosphorus1679 mg

Zinc12 mg

Copper2.1 mg

Manganese24 mg

Vitamin D0 mcg

Vitamin C181 mg

Vitamin A55 mcg

Vitamin E9.5 mg

Vitamin K67 mcg

Vitamin B63 mg

Vitamin B120 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1 mg

Niacin (B3)9.9 mg

Folate562 mcg

Choline270 mg

Caffeine0 mg

Water1823 g

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 16. The excerpt below is the record exactly as published.

PICKLED TOMATOES. — 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 all¬ spice, clove, and pepper

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