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To Can Green Tomatoes
From The new Kentucky home cook book, 1884
Serves 10
This is excellent for pies. Bake with one crust. To make good preserves, add one pound more of sugar.
Presented as published in 1884. 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
600Calories
4 gProtein
153 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories600 kcal
Protein3.9 g
Carbohydrates153 g
Fiber3.8 g
Sugars149 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium43 mg
Potassium664 mg
Calcium45 mg
Iron1.7 mg
Magnesium33 mg
Phosphorus91 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A102 mcg
Vitamin E1.2 mg
Vitamin K32 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate30 mcg
Choline28 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 98. The excerpt below is the record exactly as published.
TO CAN GREEN TOMATOES. Take large green tomatoes, slice into thick slices, cover well with water, and boil for ten or fifteen minutes. Take out and drain ; then to seven pounds of fruit add three pounds of granulated sugar and the juice of one large or two small lemons
Cook this with the app: pantry check, scaling, and the assistant.