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Tomato Mock-Orange Marmalade
From The Rural cook book, 1907
Serves 6
A delightful substitute for genuine orange marmalade.
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
33Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein0.5 g
Carbohydrates8.3 g
Fiber0.9 g
Sugars7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.6 mg
Potassium106 mg
Calcium14 mg
Iron0.1 mg
Magnesium5.4 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline2.5 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 6 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 Mock-Orange Marmalade.— Scald and peel large-sized yellow tomatoes. Cut downward over each seed section, press open and remove all seeds with the thumb, leaving the pulp comparatively whole. To two parts of the prepared tomatoes allow one part of oranges, slicing thinly. Cover all with an equal quantity of sugar
Cook this with the app: pantry check, scaling, and the assistant.