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Tomato Pickle
From The New century cook book, 1899
Serves 8
Mrs. J. B. Swift.
Presented as published in 1899. 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
595Calories
5 gProtein
144 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein5.1 g
Carbohydrates144 g
Fiber5.7 g
Sugars120 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium1832 mg
Potassium812 mg
Calcium262 mg
Iron3 mg
Magnesium77 mg
Phosphorus140 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A1.8 mcg
Vitamin E0.4 mg
Vitamin K70 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate52 mcg
Choline21 mg
Caffeine0 mg
Water310 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The New century cook book (1899), page 44. The excerpt below is the record exactly as published.
Tomato Pickle. One peck green tomatoes, one head cabbage, one dozen onions, two tablespoons salt, two tablespoons, each, allspice, cloves, mace, celery seed and mustard seed, two pounds brown sugar, bunch horseradish
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