Canned Tomatoes
From Science of food & cookery, 1921
Seal tin cans completely.
Presented as published in 1921. 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
700Calories
15 gProtein
151 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories700 kcal
Protein15 g
Carbohydrates151 g
Fiber10 g
Sugars0.9 g
Total Fat4.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium4481 mg
Potassium256 mg
Calcium607 mg
Iron64 mg
Magnesium57 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate256 mcg
Choline25 mg
Caffeine0 mg
Water768 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 144. The excerpt below is the record exactly as published.
fill with boiling water. Put on the rubber rings, and screw the caps on with the thumb and the little finger. (Seal tin cans completely.) Cook for the length of time given in the table, for the particular kind of cooker used. PUMPKIN, WINTER SQUASH, ETC. Break open, and remove the seeds and the stringy fiber. Peel, cut into small pieces, and boil until thick. Pack into jars, and sterilize for the length of time given for the particular kind of cooker used. TOMATOES Blanch, dip, drain, and remove the skins and the hard part near the stem end. Cut into halves or quarters, and pack into jars or tin cans, with a teaspoon of salt to each quart
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Cook this with the app: pantry check, scaling, and the assistant.