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Sliced Green Tomato Pickles (Sour)
From The national course in home economics, 1917
Serves 4
This is a choice recipe.
Presented as published in 1917. 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
11Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein0.5 g
Carbohydrates2.5 g
Fiber0.7 g
Sugars1.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.4 mg
Potassium72 mg
Calcium11 mg
Iron0.3 mg
Magnesium5.3 mg
Phosphorus9.9 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A7.6 mcg
Vitamin E0.1 mg
Vitamin K4.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3 mcg
Choline2.3 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 268. The excerpt below is the record exactly as published.
SLICED GREEN TOMATO PICKLES (SOUR). Take large, smooth, green tomatoes. Cut off small slice at stem and blossom end, cut the remainder in slices. To every six tomatoes allow one onion, sliced, a little grated horseradish and one-fourth of a pepper, chopped fine
Cook this with the app: pantry check, scaling, and the assistant.