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Sweet Green Tomato Pickle
From The Toronto Cook Book, 1915
Serves 13
Presented as published in 1915. 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
448Calories
0 gProtein
106 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein0.3 g
Carbohydrates106 g
Fiber0.8 g
Sugars102 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium8660 mg
Potassium290 mg
Calcium125 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A7.9 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3 mcg
Choline3.4 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 180. The excerpt below is the record exactly as published.
Sweet Green Tomato Pickle Take one peck tomatoes and six onions, slice, and sprinkle with one cup salt; let stand twenty-four hours, then drain off and add two quarts water and one quart of vinegar; let come to boiling point, drain again; place in pocelain-lined kettle, take two quarts cider vinegar, three pounds brown sugar, one tablespoon cinnamon, one of cloves and one of allspice, one tea- spoon cayenne pepp
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