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Tomato Preserves
From Dora's cook book, 1888
Serves 3
Presented as published in 1888. 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
686Calories
3 gProtein
170 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories686 kcal
Protein3.4 g
Carbohydrates170 g
Fiber2.8 g
Sugars154 g
Total Fat3.3 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Cholesterol3 mg
Sodium558 mg
Potassium228 mg
Calcium32 mg
Iron1.2 mg
Magnesium10 mg
Phosphorus45 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A19 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate19 mcg
Choline16 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 73. The excerpt below is the record exactly as published.
TOMATO PRESERVES. Peel and take all the seeds out of ripe tomatoes ; put into a preserving kettle with one-half pound of sugar to f # 242 DORA’S COOK BOOK, each pound prepared tomato ; boil two lemons
Cook this with the app: pantry check, scaling, and the assistant.