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Yellow Tomato Preserve
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
545Calories
6 gProtein
137 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories545 kcal
Protein5.6 g
Carbohydrates137 g
Fiber5.2 g
Sugars115 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium111 mg
Potassium1374 mg
Calcium69 mg
Iron2.8 mg
Magnesium73 mg
Phosphorus182 mg
Zinc1.4 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C69 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate145 mcg
Choline12 mg
Caffeine0 mg
Water502 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 8. The excerpt below is the record exactly as published.
YELLOW TOMATO PBESERVE. Two pounds yellow tomatoes, one-half pound granulated sugar, one medium sized lemon — juice of one half, and the other half cut in very thin slices; one-eighth cup ginger root
Cook this with the app: pantry check, scaling, and the assistant.