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Tomato Jam
From Cookery for every household, 1914
Serves 10
A little lemon juice or ginger may be added if liked.
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
731Calories
2 gProtein
188 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories731 kcal
Protein1.6 g
Carbohydrates188 g
Fiber2.2 g
Sugars186 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium434 mg
Calcium20 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A76 mcg
Vitamin E1 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate27 mcg
Choline12 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 762. The excerpt below is the record exactly as published.
Tomato Jam 4 lbs. tomatoes. 4 lbs. sugar. 1 pt. water
Cook this with the app: pantry check, scaling, and the assistant.