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Tomato and Pickled-Lime Marmalade
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
820Calories
1 gProtein
215 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories820 kcal
Protein1.3 g
Carbohydrates215 g
Fiber4 g
Sugars204 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.5 mg
Potassium198 mg
Calcium49 mg
Iron1 mg
Magnesium11 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A12 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline9.2 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 309. The excerpt below is the record exactly as published.
TOMATO AND PICKLED-LIME MARMALADE 12 medium-sized green 12 selected pickled limes tomatoes 6 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.