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Tomato Preserves
From The white ribbon cook book, 1894
Serves 16
Small yellow tomatoes may be preserved in the same way.
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
456Calories
1 gProtein
117 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein0.5 g
Carbohydrates117 g
Fiber1.4 g
Sugars114 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium65 mg
Calcium16 mg
Iron0.5 mg
Magnesium6.3 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.6 mcg
Choline2 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 114. The excerpt below is the record exactly as published.
Tomato Preserves — Select small, green tomatoes, wipe carefully and prick the skins in several places. To ^ peck of these take 4 lbs. sugar, juice of 6 large lemons, and 2 oz. green ginger root
Cook this with the app: pantry check, scaling, and the assistant.