Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- five pounds of sugar to six pounds of tomatos
- one pound of sugar to every pound of tomatos
- quarter pint of water
- a pound of tomatos
- three waters
- six pounds of tomatos
- one lemon
- four lemons to a pound of tomatos
Directions
Take half-ripe tomatos ; put them in lime water over night. Then wash them in two or three waters ; last put some boiling water over them. Then take five pounds of sugar to six pounds of tomatos. Boil the sugar with little water to a syrup quite thick. Then put in your tomatos and let cook very slowly till your syrup is nice — it may take two or three hours. Last put some sticks of cinnamon and one lemon, cut in two.
Mrs Ducommun. TOMATO PRESERVE.
One pound of sugar to every pound of tomatos, with quarter pint of water ; four lemons to a pound of tomatos. Large, firm tomatos (boiling water to peel them) ; slice thick and drain the juice and water from them. Make syrup of the sugar and water, boil until thick; slice the lemons and boil in water until tender, and drain. Put fruit and lemons into the syrup, a little at a time, and cook until clear and rich. Place on fiat dish to drain, and put into jars and cover with syrup. When done must be very thick. Can be spiced or not, using fine spices to taste in the syrup.
Mrs. G. W. Reed