Tomato Sweetmeats
From Ransom's family receipt book, 1885, 1885
Use the best kind of sugar.
Presented as published in 1885. 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
1331Calories
1 gProtein
344 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1331 kcal
Protein1.1 g
Carbohydrates344 g
Fiber1.4 g
Sugars343 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.4 mg
Potassium291 mg
Calcium15 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 16. The excerpt below is the record exactly as published.
TOMATO SWEETMEATS. — Scald and remove the skin, slice them thinly and stew them in sugar like other preserves, using the best kind of sugar — three-quarters of a pound for a pound of tomatoes
Cook this with the app: pantry check, scaling, and the assistant.