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Preserved Tomatoes
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
610Calories
2 gProtein
157 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories610 kcal
Protein1.7 g
Carbohydrates157 g
Fiber1.5 g
Sugars151 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium37 mg
Potassium416 mg
Calcium22 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate47 mcg
Choline0.9 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 296. The excerpt below is the record exactly as published.
PRESERVED TOMATOES. Use small yellow tomatoes, perfectly ripe and sound ; pour boiling water over them, and then peel them, being careful to keep them entire. Weigh the tomatoes, and allow an equal quantity of sugar ; to each pound of sugar use half a lemon
Cook this with the app: pantry check, scaling, and the assistant.