Pickled Tomatoes (American)

Name: Pickled Tomatoes (American)
Ingredients: a peck of green tomatoes; eight large green peppers; a head of finely chopped cabbage; three pints of grated horseradish

From The "Queen" cookery books: Pickles and Preserves, 1902

Use strong cold vinegar or spiced vinegar as preferred.

Presented as published in 1902. 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

839Calories

24 gProtein

196 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories839 kcal

Protein24 g

Carbohydrates196 g

Fiber60 g

Sugars120 g

Total Fat11 g

Saturated Fat1.4 g

Monounsaturated Fat2 g

Polyunsaturated Fat5.4 g

Cholesterol0 mg

Sodium6153 mg

Potassium5017 mg

Calcium1057 mg

Iron9.5 mg

Magnesium476 mg

Phosphorus595 mg

Zinc13 mg

Copper1.1 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C642 mg

Vitamin A68 mcg

Vitamin E0.6 mg

Vitamin K31 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.7 mg

Folate1117 mcg

Choline104 mg

Caffeine0 mg

Water1800 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 53. The excerpt below is the record exactly as published.

a peck of green tomatoes and eight large green peppers. Soak these for twenty-four hours in weak brine, then drain off the latter, and add a head of finely chopped cabbage to the tomatoes, scald it all in boiling vinegar for twenty minutes, then drain off the vinegar; put the tomatoes, &c., into a stone jar, add to it three pints of grated horseradish

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