Tomato Jam
From La cuisine creole, 1885
Store carefully in glasses.
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
1775Calories
1 gProtein
461 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1775 kcal
Protein1.1 g
Carbohydrates461 g
Fiber2.8 g
Sugars455 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.5 mg
Potassium147 mg
Calcium31 mg
Iron0.8 mg
Magnesium9.4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 88. The excerpt below is the record exactly as published.
TOMATO JAM. Take nice ripe tomatoes, skin them, take ont ail their seeds^ but save the juiee to put with the sugar. Weigh the fruit, and to each pound, add three-fourths of a pound of sugar; boil some lemons soft, take one for each pound of tomatoes
Cook this with the app: pantry check, scaling, and the assistant.