Sliced Tomato Pickles

Name: Sliced Tomato Pickles
Ingredients: One peck green tomatoes; six large onions; one quart of vinegar; two quarts of water; two tablespoons of salt; three tablespoons of white mustard seed; two tablespoons each of ground cloves; two tablespoons each of ground cinnamon; two tablespoons each of ground ginger; three green peppers chopped fine

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Presented as published in 1895. 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

892Calories

21 gProtein

174 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories892 kcal

Protein21 g

Carbohydrates174 g

Fiber43 g

Sugars58 g

Total Fat6 g

Saturated Fat2.4 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol0 mg

Sodium14453 mg

Potassium2992 mg

Calcium778 mg

Iron15 mg

Magnesium334 mg

Phosphorus501 mg

Zinc3.5 mg

Copper1.8 mg

Manganese25 mg

Vitamin D0 mcg

Vitamin C95 mg

Vitamin A60 mcg

Vitamin E2.6 mg

Vitamin K158 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.4 mg

Folate201 mcg

Choline86 mg

Caffeine0 mg

Water3723 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 90. The excerpt below is the record exactly as published.

Sliced Tomato Pickles. One peck green tomatoes, six large onions. Slice and cook for five minutes in one quart of vinegar and two quarts of water and two tablespoons of salt. Drain well, then tie in a cheese cloth three table- spoons of white mustard seed, two tablespoons each of ground cloves, cinnamon and ginger and three green peppers chopped fine

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