Tomato Pickle
From The Memorial Hall cook book, 1919
Recipe contributed by Mrs. Marshall White.
Presented as published in 1919. 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
3354Calories
52 gProtein
784 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories3354 kcal
Protein52 g
Carbohydrates784 g
Fiber88 g
Sugars593 g
Total Fat14 g
Saturated Fat3.4 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat3.9 g
Omega-30.3 g
Cholesterol0 mg
Sodium14452 mg
Potassium9720 mg
Calcium1254 mg
Iron22 mg
Magnesium656 mg
Phosphorus1312 mg
Zinc8.8 mg
Copper3.5 mg
Manganese25 mg
Vitamin D0 mcg
Vitamin C463 mg
Vitamin A1029 mcg
Vitamin E15 mg
Vitamin K360 mcg
Vitamin B64.4 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)18 mg
Folate722 mcg
Choline284 mg
Caffeine0 mg
Water4790 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 55. The excerpt below is the record exactly as published.
Tomato Pickle One gal. tomatoes, 1 qt. vinegar, 12 large onions, 1 lb. sugar, celery seed, 1 tblspn. whole cloves, 1 tblspn. allspice, 2 tblspns. salt, 2 tblspns. pepper, 1 tblspn, mustard, 3 peppers
Cook this with the app: pantry check, scaling, and the assistant.