To Preserve Tomatoes

Name: To Preserve Tomatoes
Ingredients: one-half pound of white sugar; one pound of fruit

From The universal cookery book, 1887

Tastes similar to preserved figs.

Presented as published in 1887. 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

977Calories

5 gProtein

249 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories977 kcal

Protein5.4 g

Carbohydrates249 g

Fiber5 g

Sugars244 g

Total Fat1.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium61 mg

Potassium930 mg

Calcium61 mg

Iron2.4 mg

Magnesium46 mg

Phosphorus127 mg

Zinc0.3 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A145 mcg

Vitamin E1.7 mg

Vitamin K46 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate41 mcg

Choline39 mg

Caffeine0 mg

Water422 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 47. The excerpt below is the record exactly as published.

To Preserve Tomatoes. In many gardens there is a plentiful supply of green tomatoes yet on the vines, that will not ripen. Allow one-half pound of white sugar to one pound of fruit

Cook this with the app: pantry check, scaling, and the assistant.