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Green Tomato Preserves
From The new Kentucky home cook book, 1884
Serves 10
Presented as published in 1884. 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
744Calories
2 gProtein
190 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories744 kcal
Protein2.2 g
Carbohydrates190 g
Fiber2.2 g
Sugars188 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium26 mg
Potassium380 mg
Calcium27 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A58 mcg
Vitamin E0.7 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate17 mcg
Choline16 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 105. The excerpt below is the record exactly as published.
GREEN TOMATO PRESERVES. Take four pounds of small green tomatoes, smooth and free from blemishes, prick well with a large needle or fork, four pounds of sugar ; make a sirup, adding to it one-fourth ounce of mace, one-fourth ounce of sliced ginger, the juice of two lemons
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