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Tomato Conserve
From The Rural cook book, 1907
Serves 4
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
69Calories
2 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories69 kcal
Protein2.4 g
Carbohydrates16 g
Fiber4.5 g
Sugars7.3 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium513 mg
Calcium58 mg
Iron1.1 mg
Magnesium34 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.1 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A66 mcg
Vitamin E1.2 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate39 mcg
Choline16 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 130. The excerpt below is the record exactly as published.
Tomato Conserve. — Cut five large sound tomatoes into pieces and cook them until they are tender, with two onions in which three or four cloves have been stuck, Iwo bay leaves and salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.