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Green Tomato Conserve
From The Rural cook book, 1907
Serves 24
Ginger root may be added if liked.
Presented as published in 1907. 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
444Calories
0 gProtein
115 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein0.3 g
Carbohydrates115 g
Fiber0.7 g
Sugars114 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.7 mg
Potassium38 mg
Calcium7.7 mg
Iron0.2 mg
Magnesium2.4 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 107. The excerpt below is the record exactly as published.
Green Tomato Conserve. — For one peck of green tomatoes, slice six lemons without removing the skin, but taking out the seeds. Put to this quantity six pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.