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Tomato Conserve
From Boston Cooking-School 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
698Calories
4 gProtein
176 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein4.4 g
Carbohydrates176 g
Fiber3.1 g
Sugars172 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.1 mg
Sodium20 mg
Potassium569 mg
Calcium33 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus78 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A87 mcg
Vitamin E1.2 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate37 mcg
Choline14 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 311. The excerpt below is the record exactly as published.
TOMATO CONSERVE 5 pounds ripe tomatoes 1 orange 4 pounds white sugar 1 lemon Y% box seedless raisins 14 pound English walnut meats (chopped)
Cook this with the app: pantry check, scaling, and the assistant.