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Tomato Marmalade
From The national course in home economics, 1917
Serves 6
This is a nice relish with meat.
Presented as published in 1917. 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
262Calories
0 gProtein
68 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories262 kcal
Protein0.2 g
Carbohydrates68 g
Fiber0.2 g
Sugars67 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.7 mg
Potassium50 mg
Calcium2.7 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline1.4 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 258. The excerpt below is the record exactly as published.
TOMATO MARHALADE. Remove the skins from a peck of tomatoes, slicing them as for the table. Put them into a kettle, with a pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.