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Ripe Tomato Preserves
From The household cook book, 1902
Serves 19
Presented as published in 1902. 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
684Calories
2 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories684 kcal
Protein1.9 g
Carbohydrates176 g
Fiber2.9 g
Sugars172 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium485 mg
Calcium26 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A80 mcg
Vitamin E1.1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline14 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 383. The excerpt below is the record exactly as published.
RIPE TOMATO PRESERVES — For these use for 8 lbs. tomatoes, 7 lbs. sugar, and the juice of 4 lemons
Cook this with the app: pantry check, scaling, and the assistant.