Tomato Conserve
From For the comfort of the family, 1914
Presented as published in 1914. 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
8286Calories
32 gProtein
2140 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories8286 kcal
Protein32 g
Carbohydrates2140 g
Fiber59 g
Sugars1923 g
Total Fat13 g
Saturated Fat1.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.8 g
Cholesterol0 mg
Sodium244 mg
Potassium8100 mg
Calcium473 mg
Iron16 mg
Magnesium374 mg
Phosphorus812 mg
Zinc5 mg
Copper2.3 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C655 mg
Vitamin A1008 mcg
Vitamin E14 mg
Vitamin K188 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)17 mg
Folate429 mcg
Choline191 mg
Caffeine0 mg
Water2826 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 20. The excerpt below is the record exactly as published.
Tomato conserve is delicious with cold meats and is made by peeling four quarts of ripe tomatoes to which are added six lemons sliced very thin — ^be sure that no seeds escape into WHEN WE EAT WHAT WE CAN 98 the mixture — cut one and one-half ounces candied ginger very fine ; add one cup of seeded raisins and four pounds of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.