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Tomato Butter

Name: Tomato Butter
Yield: 12 servings
Ingredients: 10 lbs. ripe tomatoes; 1 pt. of vinegar; 3 lbs. brown sugar; 1^ cups tomato juice; 1 saltspoon salt; 1 teaspoon red pepper; 1 teaspoon whole cloves; some stick cinnamon

From The Cook County cook book, 1912

Serves 12

Presented as published in 1912. 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

513Calories

4 gProtein

128 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories513 kcal

Protein3.8 g

Carbohydrates128 g

Fiber4.9 g

Sugars121 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium938 mg

Potassium1118 mg

Calcium143 mg

Iron2 mg

Magnesium56 mg

Phosphorus103 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C74 mg

Vitamin A166 mcg

Vitamin E2.2 mg

Vitamin K31 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.6 mg

Folate64 mcg

Choline30 mg

Caffeine0 mg

Water426 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 340. The excerpt below is the record exactly as published.

TOMATO BUTTER.— Take 10 lbs. ripe tomatoes, peel and slice, cover with a pt. of vinegar, let stand over night, in the morn- ing put in a colander and strain, then make a syrup of 1 qt. of vine- gar and 3 lbs. brown sugar, 1^ cups tomato juice; add 1 saltspoon salt and 1 teaspoon red pepper; tie in a bag 1 teaspoon whole cloves, some stick cinnamon

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