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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
- Two pounds yellow tomatoes
- one-half pound granulated sugar
- one medium sized lemon
- one-eighth cup ginger root
Method
Peel tomatoes in the usual way, add sugar, lemon, and ginger root.
Let stand overnight.
In the morning, put into kettle, cook until tomatoes are soft.
Remove tomatoes and put them into sterilized bottles.
Cook the liquid to a thick syrup.
Pour over tomatoes and seal.
Nutrition per serving
545Calories
6 gProtein
137 gCarbs
2 gFat
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.