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Tomato-Jam
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
637Calories
2 gProtein
165 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories637 kcal
Protein2.5 g
Carbohydrates165 g
Fiber4.3 g
Sugars158 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium13 mg
Potassium566 mg
Calcium39 mg
Iron1 mg
Magnesium28 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A84 mcg
Vitamin E1.2 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate37 mcg
Choline17 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 297. The excerpt below is the record exactly as published.
OMATO- JAM. Scald ripe sound tomatoes, peel them, put them over the fire in a preserving-kettle, and cook them gently until they are tender enough to be rubbed through a sieve with a potato-masher ; weigh the pulp, put it again into the kettle with an equal weight of sugar ; to each pound add the grated rind and juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.