Whole Green Tomato Pickle

Name: Whole Green Tomato Pickle
Ingredients: 6 quarts small green tomatoes of uniform size; Make a syrup of 4 pounds brown sugar; 1 quart vinegar; 2 sticks cinnamon; a few whole cloves

From Blue Ribbon cook book, 1905

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

8107Calories

54 gProtein

2013 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories8107 kcal

Protein54 g

Carbohydrates2013 g

Fiber49 g

Sugars1941 g

Total Fat9.3 g

Saturated Fat1.4 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol0 mg

Sodium1267 mg

Potassium11327 mg

Calcium2156 mg

Iron36 mg

Magnesium622 mg

Phosphorus1331 mg

Zinc3.8 mg

Copper4.8 mg

Manganese9 mg

Vitamin D0 mcg

Vitamin C1011 mg

Vitamin A1383 mcg

Vitamin E17 mg

Vitamin K444 mcg

Vitamin B64.3 mg

Vitamin B120 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.7 mg

Niacin (B3)24 mg

Folate409 mcg

Choline416 mg

Caffeine0 mg

Water4949 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 75. The excerpt below is the record exactly as published.

Whole Green Tomato Pickle—6 quarts small green tomatoes of uniform size. Boil until peel can be removed. Make a syrup of 4 pounds brown sugar, 1 quart vinegar, 2 sticks cinnamon, and a few whole cloves

Cook this with the app: pantry check, scaling, and the assistant.