vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Pickle
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
527Calories
13 gProtein
126 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein13 g
Carbohydrates126 g
Fiber23 g
Sugars53 g
Total Fat5.7 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium28116 mg
Potassium1857 mg
Calcium613 mg
Iron15 mg
Magnesium220 mg
Phosphorus260 mg
Zinc2.4 mg
Copper1.3 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C98 mg
Vitamin A34 mcg
Vitamin E1.5 mg
Vitamin K262 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate24 mcg
Choline18 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 90. The excerpt below is the record exactly as published.
TOMATO PICKLE. Tomatoes, 1 peck. Allspice, 1 tablespoon. Onions, y2 peck. Clove, 1 tablespoon. Cabbage, 1 large head. Mustard, 1 tablespoon. Peppers, 12. Celery seed, 1 ounce. Sugar, 1 cup. Tumeric, 1 ounce. Salt, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.