Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Fruit | 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
- two pounds of tomatoes
- a pound of sugar to a pound of fruit
- a pound of fruit
- one lemon to every two pounds of tomatoes
- ginger
Directions
Choose little red, plump-shaped tomatoes, if red pre- serves are desired; and the small yellow ones for yellow preserves. Peel and prick them with a large needle ; boil them slowly for half an hour in preserving syrup, with the juice of one lemon to every two pounds of tomatoes; add also a little bag of ginger root; then skim out the tomatoes; let them remain two or three hours in the sun to harden. Put the white of an Qg^ into the syrup ; boil and skim well, and pour it over the tomatoes. The old rule is a pound of sugar to a pound of fruit. I prefer three-quarters of a pound of the former to a pound of the latter. The yellow tomatoes are preferable.