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Tomato Preserve
From Soyer's standard cookery, 1912
Serves 6
Cook until tomatoes have a clarified appearance.
Presented as published in 1912. 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
639Calories
3 gProtein
165 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories639 kcal
Protein2.6 g
Carbohydrates165 g
Fiber3.3 g
Sugars153 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium40 mg
Potassium564 mg
Calcium39 mg
Iron1.3 mg
Magnesium32 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A0.7 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 mg
Folate55 mcg
Choline8.8 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 211. The excerpt below is the record exactly as published.
Tomato Preserve. Two pounds Yellow Pear tomatoes, two pounds sugar, four ounces preserved Canton ginger, four lemons
Cook this with the app: pantry check, scaling, and the assistant.