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Tomato and Apple Butter
From The Rural cook book, 1907
Serves 16
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
436Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein0.3 g
Carbohydrates113 g
Fiber0.3 g
Sugars111 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium181 mg
Calcium97 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus7.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3 mcg
Choline3.6 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 107. The excerpt below is the record exactly as published.
Tomato and Apple Butter. — Scald and skin ripe tomatoes, add a quarter of the quantity of pared, cored and quartered pleasant sour apples. Weigh the kettle, put in the tomatoes and apples and cook to the consistency of marmalade, then to every six pounds add a teaspoonful of ginger, the juice of a large lemon and four pounds of light brown sugar
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