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Preserved Yellow Tomatoes
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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
711Calories
3 gProtein
180 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories711 kcal
Protein2.8 g
Carbohydrates180 g
Fiber1.8 g
Sugars171 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol6.9 mg
Sodium92 mg
Potassium596 mg
Calcium38 mg
Iron2.3 mg
Magnesium29 mg
Phosphorus89 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0.1 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)3 mg
Folate74 mcg
Choline3.3 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 141. The excerpt below is the record exactly as published.
PRESERVED YELLOW TOMATOES 4 poimds small yellow tomatoes V2 cup boiling water 3 pounds sugar juice and rind of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.