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Ripe Tomato Preserves
From The household (of the Detroit free press), 1886
Serves 18
Presented as published in 1886. 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
710Calories
2 gProtein
183 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories710 kcal
Protein1.9 g
Carbohydrates183 g
Fiber1.7 g
Sugars176 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium43 mg
Potassium482 mg
Calcium26 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 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)2.1 mg
Folate55 mcg
Choline0.9 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 495. The excerpt below is the record exactly as published.
RIPE TOMATO PRESERVES. Seven pounds round yellow or egg tomatoes, peeled ; seven pounds sugar ; juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.