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Yellow Tomato Preserves
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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
337Calories
0 gProtein
87 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories337 kcal
Protein0.4 g
Carbohydrates87 g
Fiber0.3 g
Sugars85 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.6 mg
Potassium105 mg
Calcium5.2 mg
Iron0.2 mg
Magnesium6.5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.7 mcg
Choline1.8 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 108. The excerpt below is the record exactly as published.
Yellow Tomato Preserves. — Put the tomatoes into a wire basket and plunge' into boiling water to loosen the skins. When a cut is made across jhe skin its whole contents can be quickly squeezed out. Three-fourths cf a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.