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Tomato Jam
From Delta Gamma cook book, 1922
Serves 7
Helen K. Loman (Xi)
Presented as published in 1922. 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
555Calories
3 gProtein
138 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein2.5 g
Carbohydrates138 g
Fiber3.7 g
Sugars133 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium719 mg
Potassium798 mg
Calcium150 mg
Iron1.8 mg
Magnesium43 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A109 mcg
Vitamin E1.5 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate40 mcg
Choline21 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 104. The excerpt below is the record exactly as published.
Tomato Jam 4 pounds ripe tomatoes 2 pounds brown sugar 1 pint vinegar 2 teaspoons cloves 2 teaspoons cinnamon 2 teaspoons salt
Cook this with the app: pantry check, scaling, and the assistant.