Tomato Preserve

Name: Tomato Preserve
Ingredients: three pounds of tomatoes; one pound of loaf sugar; an ounce of ground ginger; a pinch of cayenne; a teaspoonful of salt; the peel and juice of two lemons

From The profession of cookery, from a French point of view, 1894

Ensure bottles are heated and tomatoes are boiling hot when bottled.

Presented as published in 1894. 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

2144Calories

17 gProtein

544 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories2144 kcal

Protein17 g

Carbohydrates544 g

Fiber26 g

Sugars494 g

Total Fat6 g

Saturated Fat1.2 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium2417 mg

Potassium3885 mg

Calcium226 mg

Iron11 mg

Magnesium228 mg

Phosphorus406 mg

Zinc3.5 mg

Copper1 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C293 mg

Vitamin A574 mcg

Vitamin E7.6 mg

Vitamin K108 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)11 mg

Folate230 mcg

Choline113 mg

Caffeine0 mg

Water1467 g

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 51. The excerpt below is the record exactly as published.

three pounds of tomatoes allow one pound of loaf sugar, an ounce of ground ginger, a pinch of cayenne, a teaspoonful of salt, the peel and juice of two lemons

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