Ripe Tomato Pickle

Name: Ripe Tomato Pickle
Ingredients: tomatoes that are not too ripe; a large handful of horseradish roots

From The Pennsylvania German cook book, 1902

Mrs. R. Waltz.

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

22Calories

1 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories22 kcal

Protein1.1 g

Carbohydrates4.7 g

Fiber1.4 g

Sugars3.2 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium6 mg

Potassium284 mg

Calcium12 mg

Iron0.3 mg

Magnesium13 mg

Phosphorus29 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A50 mcg

Vitamin E0.6 mg

Vitamin K9.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate18 mcg

Choline8 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 38. The excerpt below is the record exactly as published.

RIPE TOMATO PICKLE. Take tomatoes that are not too ripe and pack them in a crock whole. Then add salt to taste, and a large handful of hor.-e- radish roo

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