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Tomato Butter

Name: Tomato Butter
Yield: 11 servings
Ingredients: nine pounds peeled tomatoes; three pounds sugar; one pint vinegar; three tablespoons cinnamon; one tablespoon cloves; one and one-half tablespoons allspice

From The new home cook book, 1896

Serves 11

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

494Calories

0 gProtein

126 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories494 kcal

Protein0.2 g

Carbohydrates126 g

Fiber1.6 g

Sugars124 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium4.7 mg

Potassium29 mg

Calcium36 mg

Iron0.4 mg

Magnesium4.9 mg

Phosphorus4.8 mg

Zinc0.1 mg

Copper0 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0.6 mcg

Vitamin E0.1 mg

Vitamin K1.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.6 mcg

Choline0.5 mg

Caffeine0 mg

Water42 g

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The new home cook book (1896), page 105. The excerpt below is the record exactly as published.

TOMATO BUTTER. Mrs. Johnson. Nine pounds peeled tomatoes, three pounds sugar, one pint vinegar, three tablespoons cinnamon, one tablespoon cloves, one and one-half tablespoons allspice

Cook this with the app: pantry check, scaling, and the assistant.