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Tomato Pickle
From Superior cook book, 1905
Serves 4
Mrs. Cooley.
Presented as published in 1905. 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
438Calories
7 gProtein
103 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein7 g
Carbohydrates103 g
Fiber10 g
Sugars73 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium28043 mg
Potassium874 mg
Calcium221 mg
Iron2.8 mg
Magnesium86 mg
Phosphorus189 mg
Zinc1.3 mg
Copper0.3 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A2.5 mcg
Vitamin E0.7 mg
Vitamin K9.9 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate101 mcg
Choline37 mg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 116. The excerpt below is the record exactly as published.
Tomato Pickle. Twelve large onions, 1 ])eck of green tomatoes sliced, 1 cup salt, sprinkled over them for 24 hours. In the morning drain and put in layers in jar, sprinkling on la3^ers the following mixture: 2 tablespoons mustard seed, 2 tablespoons ground cloves, 1 tablespoon allspice, 1 tablespoon pepper, 2 sinall red peppers sliced, 1 cup brown sugar. Cover with cold vinegar, let boil till tomatoes look clear. Mrs. Cooley. Green Tonnato Pickle. One peck of green tomatoes
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