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Tomato Preserves
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Recipe by Mrs. Theodore Wygant.
Presented as published in 1913. 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
815Calories
2 gProtein
210 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories815 kcal
Protein1.6 g
Carbohydrates210 g
Fiber4.3 g
Sugars205 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium394 mg
Calcium64 mg
Iron1 mg
Magnesium25 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.1 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A63 mcg
Vitamin E1.1 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate23 mcg
Choline11 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 86. The excerpt below is the record exactly as published.
Tomato Preserves. First scald the tomatoes in order to remove the skin. To 3 large cups of tomatoes put 3 large cups of granulated sugar. Do not put any water with it. After the tomatoes have been boiling about 20 minutes, add 2 sticks of cinnamon* 1 tablespoon cloves
Cook this with the app: pantry check, scaling, and the assistant.