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Tomato Butter
From The complete cook book, 1900
Serves 30
Presented as published in 1900. 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
297Calories
0 gProtein
77 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories297 kcal
Protein0.3 g
Carbohydrates77 g
Fiber1.1 g
Sugars74 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium25 mg
Potassium137 mg
Calcium85 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2 mcg
Choline2.6 mg
Caffeine0 mg
Water7.8 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 136. The excerpt below is the record exactly as published.
TOMATO BUTTER. One bushel ripe tomatoes, one-half bushel of ripe apples, five pounds of brown sugar, one ounce cinna- mon, one ounce allspice, one ounce cloves
Cook this with the app: pantry check, scaling, and the assistant.