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Green Tomato Preserves
From The Blue grass cook book, 1904
Serves 17
Presented as published in 1904. 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
762Calories
2 gProtein
196 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories762 kcal
Protein2.2 g
Carbohydrates196 g
Fiber2.1 g
Sugars194 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium26 mg
Potassium385 mg
Calcium26 mg
Iron1 mg
Magnesium19 mg
Phosphorus52 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A60 mcg
Vitamin E0.7 mg
Vitamin K19 mcg
Vitamin B60.2 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
Water174 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 81. The excerpt below is the record exactly as published.
7 pounds ripe tomatoes, 7 pounds sugar. Put the sugar on the fruit and let stand over night. Drain off syrup, which boil and skim well. Put in tomatoes and boil gently 20 minutes. Take the fruit out and spread on a dish. Boil the syrup till it thickens. Flavor with ginger and cinna- mon. Put the fruit in the syrup and cook 10 minutes. Put in jars, which are in hot water. Seal or tie up closely. GREEN TOMATO PRESERVES
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