To Pickle Green Tomatoes

Ingredients

• ten mi- family receipt book
• salt
• vinegar
• ginger
• mace

Directions

1. Wash them and cut them in slices, with an equal number of white onions; put in a jar with a layer of tomatoes, then a layer of onions and salt ; let them remain twenty-four hours; take them out; have some good vinegar and pepper, white mustard seed, and cloves ; mix some mustard, flour, and tur- meric, with the vinegar ; and when boiling hot, put in the tomatoes and onions ; let them boil ten mi-

2. FAMILY RECEIPT BOOK. 127

3. nutes ; then take them up, and put them away ; in two weeks they will be fit for use ; at the end of that time boil the vinegar again, and pour over them.

4. PICCALILLE.

5. Piccalille is made in the same manner, only the vinegar must be cold when it is poured on : omit the cloves, as they will make them dark, and use white vinegar.

6. CAULIFLOWER.

7. Cut the cauliflower in small pieces, but long, so as to show the flower ; lay them twenty-four hours in salt and water; then take out and wash and drain them for two hours ; add to the vinegar, mus- tard seed, horse-radish, ginger, allsj)ice, and mace; boil for ten minutes, and pour over the cauliflower.

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Vinegar	1 tbsp (15ml) distilled	3
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Mace	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.