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Boiled Tomatoes
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein1.1 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars3.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6 mg
Potassium284 mg
Calcium12 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 109. The excerpt below is the record exactly as published.
BOILED TOMATOES Choose smooth tomatoes of nearly the same size. Drop into salted boiling water and boil until you can easily pierce them with a fork. Lift and put on hot buttered toast. Score the top of each, place on it a little ball of butter mixed with salt, a trifle of sugar and pepper if you like
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