vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Tomato Preserves
From The household cook book, 1902
Serves 5
Select small, even-sized tomatoes for preserving.
Presented as published in 1902. 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
584Calories
3 gProtein
150 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories584 kcal
Protein2.8 g
Carbohydrates150 g
Fiber4.4 g
Sugars144 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium16 mg
Potassium703 mg
Calcium39 mg
Iron1 mg
Magnesium34 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A115 mcg
Vitamin E1.5 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate45 mcg
Choline20 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 383. The excerpt below is the record exactly as published.
GREEN TOMATO PRESERVES.— Select small, even^sized toma- toes for preserving. To each 3 lbs, tomatoes take 2 fresh lemons; pare off the yellow rind thin, so as to leave the white part, and squeeze out the juice. First boil the tomatoes in water sufficient to cover them, until they begin to get tender; add the lemon and a few peach leaves and powdered ginger tied in muslin bags; boil together until the tomatoes are tender, take them out carefully, strain the liquor, and add to it 1^ lbs, sugar for each pound tomatoes
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.