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Tomato Butter
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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
801Calories
1 gProtein
206 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories801 kcal
Protein1.3 g
Carbohydrates206 g
Fiber1.8 g
Sugars205 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.5 mg
Potassium357 mg
Calcium17 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A63 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 63. The excerpt below is the record exactly as published.
Tomato Butter. — Scald and remove skin from nice sized tomatoes, slice and mash fine, to each quart of tomatoes add a quart of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.