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Tomato Marmalade
From The Rural cook book, 1907
Serves 12
This recipe makes about two and one-half quarts.
Presented as published in 1907. 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
680Calories
3 gProtein
175 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein2.8 g
Carbohydrates175 g
Fiber4.5 g
Sugars168 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium660 mg
Calcium44 mg
Iron1.2 mg
Magnesium32 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A84 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
Folate36 mcg
Choline18 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 107. The excerpt below is the record exactly as published.
Tomato Marmalade. — Remove the skin from four quarts of ripe tomatoes and slice. Cut six large lemons in halves, lengthwise, and slice very thin. Seed one cup of raisins. Put the tomatoes, raisins and lemons into a preserving kettle, in layers, alternating with four pounds of granulated sugar
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