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Tomato Syrup
From The household cook book, 1902
Serves 1
It will keep for years and makes a delightful beverage for the sick.
Presented as published in 1902. 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
927Calories
3 gProtein
237 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories927 kcal
Protein2.6 g
Carbohydrates237 g
Fiber3.6 g
Sugars234 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium17 mg
Potassium711 mg
Calcium32 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A125 mcg
Vitamin E1.6 mg
Vitamin K24 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate45 mcg
Choline20 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 426. The excerpt below is the record exactly as published.
TOMATO SYRUP — Take good ripe tomatoes, squeeze out the juice, and to each pint of juice add ^ lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.