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Tomato Butter

Name: Tomato Butter
Yield: 11 servings
Ingredients: 7 lbs. of large, ripe tomatoes; 4 lbs. of brown sugar; half a cupful of vinegar; one teaspoonful of ginger; one tablespoonful of cinnamon; one teaspoonful of cloves

From Harper's cook book encyclopædia, 1902

Serves 11

Use with meat or game.

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

631Calories

0 gProtein

163 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories631 kcal

Protein0.2 g

Carbohydrates163 g

Fiber0.5 g

Sugars160 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium47 mg

Potassium226 mg

Calcium146 mg

Iron1.3 mg

Magnesium16 mg

Phosphorus7.8 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate1.8 mcg

Choline4 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 276. The excerpt below is the record exactly as published.

Tomato Butter. — Take 7 lbs. of large, ripe tomatoes, 4 lbs. of brown sugar, half a cupful of vinegar, one teaspoonful of ginger, one table- spoonful of cinnamon, one teaspoon- ful of clov

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