Tomato Preserves
From The universal cookery book, 1887
Pleasant for the most fastidious.
Presented as published in 1887. 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
12796Calories
28 gProtein
3286 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories12796 kcal
Protein28 g
Carbohydrates3286 g
Fiber38 g
Sugars3252 g
Total Fat17 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium191 mg
Potassium7589 mg
Calcium349 mg
Iron10 mg
Magnesium359 mg
Phosphorus762 mg
Zinc5.7 mg
Copper2.1 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C435 mg
Vitamin A1334 mcg
Vitamin E17 mg
Vitamin K251 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)19 mg
Folate476 mcg
Choline213 mg
Caffeine0 mg
Water3001 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 47. The excerpt below is the record exactly as published.
Tomato Preserves. “ Take the round yellow variety as soon as ripe ; scald and peel ; then to seven pounds of tomatoes add seven pounds of white sugar
Cook this with the app: pantry check, scaling, and the assistant.