Sliced Tomato Pickles

Name: Sliced Tomato Pickles
Ingredients: peck green tomatoes; sprinkle with salt; 1 quart vinegar; 3 pts. brown sugar

From Granite City cook book, 1900

Presented as published in 1900. 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

5216Calories

3 gProtein

1302 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories5216 kcal

Protein3 g

Carbohydrates1302 g

Fiber1.3 g

Sugars1286 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium7404 mg

Potassium2021 mg

Calcium1173 mg

Iron10 mg

Magnesium141 mg

Phosphorus125 mg

Zinc0.6 mg

Copper0.8 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A38 mcg

Vitamin E0.5 mg

Vitamin K12 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)2.1 mg

Folate24 mcg

Choline41 mg

Caffeine0 mg

Water1035 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 17. The excerpt below is the record exactly as published.

SLICED TOMATO PICKLES. Wash and cut off ends of peck green tomatoes. Slice, sprinkle with salt, and let stand over night; drain and cover with cold weak vinegar for 24 hours. Then pour all in kettle, boil ten minutes and drain. Make a syrup with 1 quart vinegar and 3 pts. brown sugar

Cook this with the app: pantry check, scaling, and the assistant.