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Tomato Marmalade

Name: Tomato Marmalade
Yield: 16 servings
Ingredients: six pounds of tomatoes; six pounds sugar; juice and grated rind of six lemons; two teaspoons ground ginger

From The Toronto Cook Book, 1915

Serves 16

Presented as published in 1915. 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

697Calories

2 gProtein

180 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories697 kcal

Protein1.9 g

Carbohydrates180 g

Fiber3.1 g

Sugars175 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium463 mg

Calcium29 mg

Iron0.8 mg

Magnesium23 mg

Phosphorus47 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C43 mg

Vitamin A72 mcg

Vitamin E1 mg

Vitamin K13 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.1 mg

Folate30 mcg

Choline13 mg

Caffeine0 mg

Water194 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 169. The excerpt below is the record exactly as published.

Tomato Marmalade Six pounds of tomatoes, six pounds sugar, juice and grated rind of six lemons, two teaspoons ground ginger

Cook this with the app: pantry check, scaling, and the assistant.