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Spiced Green Tomato Pickles
From The Monmouth Baptist ladies' 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
503Calories
0 gProtein
120 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein0.4 g
Carbohydrates120 g
Fiber2.2 g
Sugars114 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium28017 mg
Potassium237 mg
Calcium80 mg
Iron1.3 mg
Magnesium22 mg
Phosphorus25 mg
Zinc0.3 mg
Copper0.1 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K4.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline1.1 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 121. The excerpt below is the record exactly as published.
SPICED GREEX TOMATO PICKLES. Mrs. J. A. Joel. Slice one-half peck of green tomatoes, a few onions sliced with them to flavor, cover with cup of salt, let stand over night. Drain through a colander' press- ing out all the brine. Then add' one quart of best cider vinegar, one tablespoon each of ground cloves, allspice, and cinnamon, one teaspoon pepper, one pound sugar
Cook this with the app: pantry check, scaling, and the assistant.