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Rips Tomato Pickle
From Virginia Cookery-book, 1884
Serves 8
Vinegar can be sweetened or not, as preferred.
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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein0.3 g
Carbohydrates2.3 g
Fiber0.5 g
Sugars1.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium63 mg
Calcium5.8 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A6.3 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.8 mcg
Choline2.1 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 122. The excerpt below is the record exactly as published.
Rips Tomato Pickle. Gather fine ripe tomatoes and lay them in salt-water for one night ; then chop a good quantity of onions, and pack them away with the whole tomatoes in a jar ; layers of tomatoes and onions, with a plenty of pepper, salt, and allspice beaten fine
Cook this with the app: pantry check, scaling, and the assistant.