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Tomatoes Preserved
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil: a quarter of an hour.
Presented as published in 1892. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.7 kcal
Protein0.2 g
Carbohydrates0.8 g
Fiber0.2 g
Sugars0.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.2 mg
Potassium49 mg
Calcium3.2 mg
Iron0.1 mg
Magnesium2.6 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline1.4 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2010. The excerpt below is the record exactly as published.
Tomatoes Preserved.— Cut the toma- I toes into pieces, and simmer them gently over i a slow fire till they are reduced to a pulp. 1 Squeeze the juice from this pulp, boil it until ] it is as thick as cream, and then pour it into i small ■ bottles. Place these in a large boiler : with cold water up to their nec
Cook this with the app: pantry check, scaling, and the assistant.