vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Jam
From A guide to modern cookery, 1909
Serves 4
The amount of pulp depends on the ripeness of the tomatoes.
Presented as published in 1909. 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
102Calories
5 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories102 kcal
Protein5 g
Carbohydrates22 g
Fiber6.8 g
Sugars15 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium28 mg
Potassium1344 mg
Calcium57 mg
Iron1.5 mg
Magnesium62 mg
Phosphorus136 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A238 mcg
Vitamin E3.1 mg
Vitamin K45 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate85 mcg
Choline38 mg
Caffeine0 mg
Water536 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 469. The excerpt below is the record exactly as published.
TOMATO JAM There are also several ways of making this jam, of which the following seems the most expeditious: The first fact that should be grasped is that the amount of pulp that can be used represents about one-fifth of the tomato, and this itself depends upon the kind of tomato used, and whether it be just ripe, nearly so, or very ripe. In order to obtain one lb. of pulp, therefore, five lbs. of tomatoes
Cook this with the app: pantry check, scaling, and the assistant.