Tomato Jam
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
1118Calories
21 gProtein
283 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1118 kcal
Protein21 g
Carbohydrates283 g
Fiber45 g
Sugars211 g
Total Fat6 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium93 mg
Potassium5867 mg
Calcium287 mg
Iron6.6 mg
Magnesium271 mg
Phosphorus626 mg
Zinc3.9 mg
Copper1.6 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C365 mg
Vitamin A795 mcg
Vitamin E11 mg
Vitamin K153 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate283 mcg
Choline181 mg
Caffeine0 mg
Water3180 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 38. The excerpt below is the record exactly as published.
TOMATO JAM, Ingredients. 4 Lbs. Tomatoes. 1 Lemon. 3i Lbs. Apples. Sugar (as below)
Cook this with the app: pantry check, scaling, and the assistant.