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Breakfast-cupfuls Water

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 6 ingredients

  1. 1 tablespoonful of ground ginger
  2. Tomatoes
  3. Sugar
  4. Water
  5. 6 lbs. Apples
  6. Cut

Possible health benefits

General information, not medical advice.

  1. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Wipe the tomatoes thoroughly, and put them in a basin, and pour over them boiling water.
  2. Let them stand for a few minutes till the skins can be easily removed.
  3. Then skin them and cut them across, and take out as many of the seeds as possible, without breaking up the fruit very much.
  4. Put the seeds, skins, and liquid that may have run out, into a small brass or porcelain-lined j^an with two breakfast-cupfuls of the water the tomatoes were soaked in;
  5. let this all boil gently for half an hour;
  6. then strain it through muslin or a fine sieve.
  7. Now put the sugar and all this liquid in the preserving pan and bring it to the boil ;
  8. then add the fruit, and boil all for three-quarters of an hour, or till it jellies, which varies a little with different kinds of tomato.
  9. The home-grown is best.
  10. 274.
  11. Apple Jam.
  12. 6 lbs.
  13. Apples.
  14. I Sugar.
  15. Ginger.
  16. Take good baking apples ;
  17. wash and dry them ;
  18. quarter, core, and peel them, and cut them up in pieces the size you desire, dropping them into a basin of cold water to keep the colour.
  19. Lift them out and weigh them, and instantly turn them into a deep dish, and cover them with the same weight of sugar, and to eack 3 lbs.
  20. of apples, 1 tablespoonful of ground ginger.
  21. Let them stand thus for three days.
  22. Meanwhile put the skins and cores into the preserving pan covered with water;
  23. let them boil for half an hour, and strain and set aside till wanted.
  24. When the apples are ready for boiling, stir them up and run all the syrup into the preserving pan, also the juice of the skins.
  25. Let the whole boil for ten minutes ;
  26. then put in all the apples, and boil for about half an hour or three-quarters of an hour till they look quite transparent.
  27. Put it then into jars and cover for use.
  28. 275.
  29. Preserved Magnum Bonum

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon
  • Spatula
  • Sieve