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Tomato Jam
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe by Mrs. Hawkesworth.
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
639Calories
3 gProtein
164 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories639 kcal
Protein2.9 g
Carbohydrates164 g
Fiber3 g
Sugars160 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium31 mg
Potassium489 mg
Calcium35 mg
Iron1.3 mg
Magnesium24 mg
Phosphorus66 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A73 mcg
Vitamin E0.9 mg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate22 mcg
Choline20 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 84. The excerpt below is the record exactly as published.
Tomato Jam. 3lbs. green Tomatoes. 2lbs. Sugar. 1 Lemon (juice and rind)
Cook this with the app: pantry check, scaling, and the assistant.