vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Pickle
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
538Calories
13 gProtein
126 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein13 g
Carbohydrates126 g
Fiber23 g
Sugars53 g
Total Fat6.6 g
Saturated Fat1.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium28071 mg
Potassium1871 mg
Calcium618 mg
Iron15 mg
Magnesium228 mg
Phosphorus278 mg
Zinc2.6 mg
Copper1.3 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C98 mg
Vitamin A34 mcg
Vitamin E1.6 mg
Vitamin K263 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate29 mcg
Choline21 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 64. The excerpt below is the record exactly as published.
TOMATO PICKLE Tomatoes, 1 peck. Onions, % peck. Cabbage, 1 large head. Peppers, chopped fine, 12, Sugar, 1 cup. Salt, 1 cup. Ground allspice, 1 tablespoon. Ground cloves, 1 tablespoon, 186 AROUND-THE-WORLD COOK BOOK PICKLES AND RELISHES Ground mustard seed, 1 tablespoon, Celery seed, 1 ounce, Turmeric, 1 ounce
Cook this with the app: pantry check, scaling, and the assistant.