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Tomato Preserve

Name: Tomato Preserve
Yield: 2 servings
Ingredients: Take those not entirely ripe — the very green ones late in the autumn are nice.; allow ½ lb. of white sugar to 1 lb. of fruit; put into the preserving-kettle, and add water enough to make sufficient syrup.; Lemons should be sliced and put into it in the proportion of one lemon to every 2 lbs. of fruit.

From Harper's cook book encyclopædia, 1902

Serves 2

They make an excellent preserve and taste almost like preserved figs.

Presented as published in 1902. 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

485Calories

3 gProtein

124 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories485 kcal

Protein2.8 g

Carbohydrates124 g

Fiber3 g

Sugars114 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium54 mg

Potassium656 mg

Calcium39 mg

Iron1.5 mg

Magnesium32 mg

Phosphorus90 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A0.5 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.7 mg

Folate74 mcg

Choline2.6 mg

Caffeine0 mg

Water261 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 337. The excerpt below is the record exactly as published.

Tomato Preserve. — The little, yel- low, pear-shaped tomatoes are excel- lent for preserving. Take those not entirely ripe — the very green ones late in the autumn are nice — and re- move the stems ; allow Yz lb. of white sugar to 1 lb. of fruit ; put into the preserving-kettle, and add water enough to make sufficient syrup. Do not put too much water in at first, as you can add to it if there is not enough. Lemons should be sliced and put into it in the proportion of one lemon to every 2 lbs. of fruit.

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