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Tomato Marmalade
From Cassell's dictionary of cookery, 1892
Serves 4
Time: two and a half to three hours.
Presented as published in 1892. 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
93Calories
2 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories93 kcal
Protein2.2 g
Carbohydrates22 g
Fiber3.3 g
Sugars15 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium433 mg
Calcium37 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A48 mcg
Vitamin E0.6 mg
Vitamin K9.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate38 mcg
Choline14 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2005. The excerpt below is the record exactly as published.
Tomato Marmalade.— Weigh the fruit, .and take as many ounces of sugar as there are I^ounds of tomatoes. Put this sugar into a preserving-pan, place it upon a gentle fire, and stii- until it melts and acquires a light- brown colour. Throw into it three or four onions finely minced, allowing one small onion for each pound of tomatoes. When these are slightly browned, put into the pan the tomatoes cut into quarters, and add a slight seasoning of pepper, salt, powdered mace, and grated nut- meg
Cook this with the app: pantry check, scaling, and the assistant.