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Ripe Tomato Marmalade
From Mary Jane's cook book, 1916
Serves 11
Mrs. A. G. L., Atlantic.
Presented as published in 1916. 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
683Calories
2 gProtein
175 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories683 kcal
Protein1.9 g
Carbohydrates175 g
Fiber3 g
Sugars172 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium10 mg
Potassium466 mg
Calcium34 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A73 mcg
Vitamin E1 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate36 mcg
Choline14 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 86. The excerpt below is the record exactly as published.
RIPE TOMATO MARMALADE. Ripe tomatoes, 4 pounds. Oranges, 2. Lemon, 1. Sugar, 4 pounds
Cook this with the app: pantry check, scaling, and the assistant.