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Tomato Pickles
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 20
Presented as published in 1901. 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
113Calories
4 gProtein
24 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein4 g
Carbohydrates24 g
Fiber3.2 g
Sugars9.6 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium249 mg
Potassium784 mg
Calcium121 mg
Iron1.1 mg
Magnesium52 mg
Phosphorus104 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A46 mcg
Vitamin E0.6 mg
Vitamin K122 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate40 mcg
Choline16 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 68. The excerpt below is the record exactly as published.
Tomato Pickles. — Slice thin one gallon green tomatoes, salt and let stand over night ; next morning drain, chop one gallon cabbage, grate one quart horseradish
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