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Ripe 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
753Calories
2 gProtein
193 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories753 kcal
Protein1.6 g
Carbohydrates193 g
Fiber2.2 g
Sugars191 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium446 mg
Calcium21 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A78 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline13 mg
Caffeine0 mg
Water177 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.
RIPE TOMATO PRESERVES VERY FINE Mrs. John W. Fox 7 pounds ripe tomatoes, 7 pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.