vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Jam
From The home cook book, 1905
Serves 12
Presented as published in 1905. 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
574Calories
2 gProtein
143 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein2.4 g
Carbohydrates143 g
Fiber3.5 g
Sugars139 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium637 mg
Calcium39 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A111 mcg
Vitamin E1.5 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate40 mcg
Choline18 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 200. The excerpt below is the record exactly as published.
TOMATO JAM Peel seven pounds of tomatoes and let them lie in a jar in one quart of vinegar overnight. Next morning put them in an CANNED FRUITS AND PRESERVES 365 earthen preserving kettle and boil. When nearly done, add three and a half pounds of sugar, two teaspoons of cinnamon, one teaspoon of cloves, and two teaspoons of mace
Cook this with the app: pantry check, scaling, and the assistant.