Sweet Green Tomato Pickles
From Delicate dishes, 1896
Mrs. H. L. L. Ladd
Presented as published in 1896. 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
4723Calories
35 gProtein
1120 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories4723 kcal
Protein35 g
Carbohydrates1120 g
Fiber60 g
Sugars1029 g
Total Fat20 g
Saturated Fat3.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat5 g
Omega-30.2 g
Cholesterol0 mg
Sodium1120 mg
Potassium10255 mg
Calcium781 mg
Iron19 mg
Magnesium602 mg
Phosphorus1063 mg
Zinc8 mg
Copper2.9 mg
Manganese25 mg
Vitamin D0 mcg
Vitamin C506 mg
Vitamin A1536 mcg
Vitamin E22 mg
Vitamin K327 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)23 mg
Folate569 mcg
Choline255 mg
Caffeine0 mg
Water4780 g
As published
This recipe was extracted from Delicate dishes (1896), page 53. The excerpt below is the record exactly as published.
SWEET GREEN TOMATO PICKLES. Eight pounds of tomatoes, 2 pounds of sugar, 3 pints of good cider vinegar, i ounce of cloves, i ounce of cinna- mon, Yz ounce of allspice, y^. ounce of mace, J^ of a tea- spoonful of salt. Chop the tomato and cook it a few min- utes, (it may be cooked by steaming) scald the spices and sugar in the vinegar and pour upon the tomato. Mrs. H. L. L. Ladd. . CHOW CHOW. One-fourth of a peck of green tomatoes, i^ of a peck of white onions, i^ of a peck of pickling string beans, i dozen large, green peppers, i large head of cabbage, i pound box of mustard, i^ of a pound of white mustard seed, I ounce of celery seed, ^ ounce of turmeric, ^ ounce of cinnamon,
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Cook this with the app: pantry check, scaling, and the assistant.