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Canned Tomatoes
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein0.7 g
Carbohydrates4.4 g
Fiber0.9 g
Sugars1.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium31 mg
Potassium149 mg
Calcium14 mg
Iron1 mg
Magnesium7.5 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A26 mcg
Vitamin E0.3 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline4.4 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 318. The excerpt below is the record exactly as published.
CANNED TOMATOES Wipe tomatoes, cover with boiling water
Cook this with the app: pantry check, scaling, and the assistant.