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Ripe Tomato Pickle (Allerton Pickles)
From Boston Cooking-School cook book, 1896
Serves 10
Presented as published in 1896. 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
128Calories
4 gProtein
20 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein3.8 g
Carbohydrates20 g
Fiber3.5 g
Sugars13 g
Total Fat3.2 g
Saturated Fat0.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium3416 mg
Potassium624 mg
Calcium61 mg
Iron2.3 mg
Magnesium56 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0.2 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline8.2 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 313. The excerpt below is the record exactly as published.
RIPE TOMATO PICKLE (ALLERTON PICKLES) 3 pints tomato pulp 4 tablespoons salt 1 cup chopped celery 6 tablespoons sugar | 4 tablespoons chopped red 6 tablespoons mustard seed pepper 1 tablespoon grated nutmeg 4 tablespoons chopped 1 teaspoon cinnamon onion VY teaspoon clove 2 cups vinegar
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