Tomato Butter with Apples
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
108Calories
2 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein1.5 g
Carbohydrates28 g
Fiber3.8 g
Sugars21 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium6 mg
Potassium446 mg
Calcium21 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A54 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate18 mcg
Choline14 mg
Caffeine0 mg
Water269 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 42. The excerpt below is the record exactly as published.
TOMATO BUTTER With Apples. Steam ripe tomatoes and rub them 4h through a seive. Stew apiiles the same way. Thicken the tomatoes, with the apples. Make good and sweet with white sugar
Cook this with the app: pantry check, scaling, and the assistant.