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Sour Green Tomato Pickle
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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
424Calories
20 gProtein
46 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories424 kcal
Protein20 g
Carbohydrates46 g
Fiber13 g
Sugars18 g
Total Fat22 g
Saturated Fat1.4 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol0 mg
Sodium11037 mg
Potassium1368 mg
Calcium284 mg
Iron7.6 mg
Magnesium275 mg
Phosphorus607 mg
Zinc4.2 mg
Copper0.8 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A62 mcg
Vitamin E3.7 mg
Vitamin K78 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate110 mcg
Choline87 mg
Caffeine0 mg
Water418 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 132. The excerpt below is the record exactly as published.
Sour Green Tomato Pickle. — Peel green tomatoes and to each quart add three small cucumbers, one pint small white onions, two green pep- pers, quarter of a pound of salt, and half a pound of mustard seed
Cook this with the app: pantry check, scaling, and the assistant.