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Whole Sweet Green Tomato Pickle
From The Toronto Cook Book, 1915
Serves 13
The syrup must boil about ten minutes before putting in tomatoes; then allow tomatoes to simmer for about ten minutes.
Presented as published in 1915. 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
508Calories
4 gProtein
127 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein4.3 g
Carbohydrates127 g
Fiber8.9 g
Sugars114 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium8687 mg
Potassium827 mg
Calcium239 mg
Iron3.3 mg
Magnesium48 mg
Phosphorus102 mg
Zinc0.5 mg
Copper0.4 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A102 mcg
Vitamin E1.4 mg
Vitamin K35 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate30 mcg
Choline31 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 180. The excerpt below is the record exactly as published.
Whole Sweet Green Tomato Pickle Peel nine pounds green tomatoes, leave whole, and boil in salt water for few minutes, drain and put a clove in end of each; make a syrup of three pounds brown sugar, one quart vinegar a few sticks of cinnamon; let tomatoes simmer in this for about ten minutes, then put a stick of cinnamon in each jar and seal at once. The syrup must boil about ten minutes before putting in tomatoes; then allow tomatoes to simmer for about ten minutes. Tomato Chow Chow Slice one peck green tomatoes, six green peppers, four onions, stir in one cup salt
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