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Tomato Butter
From Farm and home cook book and housekeeper's assistant, 1907
Serves 20
Presented as published in 1907. 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
784Calories
2 gProtein
201 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein2.3 g
Carbohydrates201 g
Fiber4 g
Sugars196 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium628 mg
Calcium29 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A97 mcg
Vitamin E1.3 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate34 mcg
Choline18 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 167. The excerpt below is the record exactly as published.
Tomato Butter Peel 10 lbs ripe tomatoes, add 4 lbs apples, peeled, cored and quartered, and put in a preserving kettle over a moderate fire. Let boil about 1 hour, stirring occasionally to prevent scorching, then add 8 lbs sugar, the juice of 4 lemons, and 1 tablesp powder ginger
Cook this with the app: pantry check, scaling, and the assistant.