Tomato Preserves
From The century cook book, 1894
Serves 20
Partly ripe tomatoes are better for these preserves.
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
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 95. The excerpt below is the record exactly as published.
Tomato Preserves. Cut six lemons in slices, and boil until tender in three pints of water; then skim out, and put in ten pounds of sugar, and let it boil until the sugar is all dissolved; then put in ten pounds of peeled and sliced to- mato
Cook this with the app: pantry check, scaling, and the assistant.