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Tomato Marmalade
From Lessons in cooking through preparation of meals, 1912
Serves 9
A medium time of boiling (from 8 to 30 minutes) gives the best results.
Presented as published in 1912. 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
662Calories
3 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories662 kcal
Protein2.5 g
Carbohydrates171 g
Fiber4.4 g
Sugars157 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium15 mg
Potassium629 mg
Calcium36 mg
Iron1.2 mg
Magnesium29 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C52 mg
Vitamin A85 mcg
Vitamin E1.2 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate35 mcg
Choline16 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 180. The excerpt below is the record exactly as published.
Tomato Marmalade Remove the skins from 4 lbs. ripe tomatoes and slice. Slice 4 lemons very thin, being careful to remove all the seeds, and add to the tomatoes with j/2 c seeded raisins. Bring slowly to the simmering point and then add 3 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.