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Tomato Pickles No. 2
From The household cook book, 1902
Serves 7
Presented as published in 1902. 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
800Calories
1 gProtein
201 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein0.6 g
Carbohydrates201 g
Fiber4 g
Sugars194 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium91 mg
Calcium90 mg
Iron1.1 mg
Magnesium18 mg
Phosphorus15 mg
Zinc0.2 mg
Copper0.1 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A2.2 mcg
Vitamin E0.5 mg
Vitamin K7.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline2.1 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 404. The excerpt below is the record exactly as published.
Tomato Pickles No. 2. — Take 1 peck sliced green tomatoes, and let them stand in strong brine all night; then drain, boil until ten- der, drain again and put in jars. Prepare a syrup of 3 lbs. sugar, ^ oz. allspice, and 1 oz. each cinnamon and cloves to 1 quart vinegar
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