Canned Tomatoes
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
216Calories
11 gProtein
47 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories216 kcal
Protein11 g
Carbohydrates47 g
Fiber14 g
Sugars32 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium60 mg
Potassium2844 mg
Calcium120 mg
Iron3.2 mg
Magnesium132 mg
Phosphorus288 mg
Zinc2 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C164 mg
Vitamin A504 mcg
Vitamin E6.5 mg
Vitamin K95 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.1 mg
Folate180 mcg
Choline80 mg
Caffeine0 mg
Water1134 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 85. The excerpt below is the record exactly as published.
Canned Tomatoes
Cook this with the app: pantry check, scaling, and the assistant.