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"Green Tomato Pie - Scald green tomatoes, peel and slice them thin, lay them in a deep plate and plenty of sugar, a little lemon peel. Cover with a thick crust. Bake one hour."
From The Practical Housekeeper 1855
Green Tomato Pie Translation: Plunge large, green tomatoes in boiling water until the skins peel back. Take out of the boiling water and plunge into cold water. Peel off the skins, slice them thin, drain them and lay them in a deep plate. Add a cup of sugar and some lemon. Cover with your favorite pie crust and bake for an hour at 350 degrees.
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"Green Tomato Pickle Cut in thin slices one peck of green tomatoes sprinkle them with salt and let them stand a day or two. Slice ten or twelve small onions. Mix together one bottle or small tin box of mustard, half an ounce of mustard seed, one ounce of cloves, one ounce of pimento, two ounces of turmeric. Put in the kettle a layer of tomatoes, then one of onions and spice till all are in. Cover it with good vinegar and let it simmer till the tomatoes are quite clear."
From Mrs Hales Recipes For The Million 1857
"GREEN TOMATO PICKLES Take any size, but those ready to ripen are the best, place them in a vessel and throw on a hand full of salt, cover with boiling water and let them stand till cold then slice them through transversely once or twice, according to the size, then lay them in a crock with thin sliced onions. Prepare the vinegar with cloves, cinnamon, and allspice, and pour on hot. Cover and set away for a few days. They will be found very delicious and will keep all winter. Those who dislike onions may omit them."
From Practical American Cookery 1860