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Tamarind Preserve
From Fruit recipes, 1907
Serves 6
Tamarind can also be candied and made into syrup for summer drinks.
Presented as published in 1907. 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
133Calories
0 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories133 kcal
Protein0.1 g
Carbohydrates34 g
Fiber0.2 g
Sugars34 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium27 mg
Calcium3.4 mg
Iron0.1 mg
Magnesium3.9 mg
Phosphorus4.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.4 mg
Caffeine0 mg
Water1.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 127. The excerpt below is the record exactly as published.
the pods removed the tama- rind may be preserved by pouring boiling syrup over the fruit or by placing in stone jars with alternate layers of sugar
Cook this with the app: pantry check, scaling, and the assistant.