Tomato Preserve
From Cooking in the elementary schools, January, 1922, 1922
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
2884Calories
18 gProtein
688 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories2884 kcal
Protein18 g
Carbohydrates688 g
Fiber7.3 g
Sugars610 g
Total Fat19 g
Saturated Fat6.2 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.7 g
Cholesterol20 mg
Sodium3589 mg
Potassium940 mg
Calcium107 mg
Iron5 mg
Magnesium35 mg
Phosphorus232 mg
Zinc3 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A118 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.3 mg
Folate84 mcg
Choline83 mg
Caffeine0 mg
Water894 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 11. The excerpt below is the record exactly as published.
TOMATO PRESERVE 1 qt. prepared tomato 3 c. of sugar
Cook this with the app: pantry check, scaling, and the assistant.