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Tomato Marmalade
From The art of German cooking and baking, 1922
Serves 1
If you like, the tomatoes may be pressed through a sieve before the sugar is added.
Presented as published in 1922. 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
821Calories
4 gProtein
209 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories821 kcal
Protein4 g
Carbohydrates209 g
Fiber5.4 g
Sugars204 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium25 mg
Potassium1079 mg
Calcium47 mg
Iron1.3 mg
Magnesium50 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A191 mcg
Vitamin E2.4 mg
Vitamin K36 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate68 mcg
Choline30 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 170. The excerpt below is the record exactly as published.
TOMATO MARMALADE. Tomatoes Sugar
Cook this with the app: pantry check, scaling, and the assistant.