Sliced Green Tomato Pickle
From The Wilson cook book, 1941
Recipe by Mrs. J. W. W. Thompson.
Presented as published in 1941. 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
10081Calories
49 gProtein
2529 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories10081 kcal
Protein49 g
Carbohydrates2529 g
Fiber62 g
Sugars2424 g
Total Fat18 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium822 mg
Potassium8387 mg
Calcium1117 mg
Iron26 mg
Magnesium525 mg
Phosphorus1227 mg
Zinc4 mg
Copper4.8 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C1067 mg
Vitamin A1177 mcg
Vitamin E16 mg
Vitamin K374 mcg
Vitamin B63.3 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)20 mg
Folate389 mcg
Choline352 mg
Caffeine0 mg
Water12956 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 22. The excerpt below is the record exactly as published.
r, 1 teaspoon each of cloves, all spice and cinnamon to boiling point. Add tomatoes and let stand 24 hrs. Then cook slowly 20 minutes. Put in jars while hot. Mrs. E. C. POWELL. 56 THE WILSON CooK Book Sliced Green Tomato Pickle Make solution of 2 gallons water and 3 cups lime (plain old household lime) and soak 8 or 10 lbs. green tomatoes sliced thick, for 24 hours. Drain and soak in clear water 4 hours. Change water each hour. Drain as dry as possible (put on crash towel to dry) and soak over night in syrup made of 5 lbs. sugar, 3 pts. vinegar and a teaspoon each of celery seed,
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