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Sliced Tomato Pickle
From Scientific cooking with scientific methods, 1911
Serves 5
Presented as published in 1911. 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
643Calories
11 gProtein
129 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein11 g
Carbohydrates129 g
Fiber7.2 g
Sugars116 g
Total Fat13 g
Saturated Fat0.8 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium22439 mg
Potassium685 mg
Calcium227 mg
Iron5 mg
Magnesium158 mg
Phosphorus326 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A26 mcg
Vitamin E2.3 mg
Vitamin K16 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate72 mcg
Choline53 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 161. The excerpt below is the record exactly as published.
Sliced Tomato Pickle. 1 pe/:k green tomatoes, 1 cup mustard seed sliced thin. (brown). 4 onions, sliced thin. 5 green sweet peppers, % ounce peppercorns. chopped fine. 1^4 pounds brown sugar. 1 cup salt
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