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Quickly Made Tomato Pickle
From The new Kentucky home cook book, 1884
Serves 20
Presented as published in 1884. 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
144Calories
1 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories144 kcal
Protein0.6 g
Carbohydrates27 g
Fiber1.4 g
Sugars24 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium185 mg
Calcium39 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0.6 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.6 mcg
Choline2.7 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 45. The excerpt below is the record exactly as published.
QUICKLY MADE TOMATO PICKLE. Take one peck of green tomatoes sliced, one -half peck of onions sliced, a handful of green peppers chopped, one ounce of cinnamon, one ounce of ground mustard, one ounce of mustard-seed, one-half ounce of cloves, one tea-spoonful of black pepper, one table-spoonful of tumeric, one pound of sugar, and one gallon of cider vinegar
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