Canned Tomatoes
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Tomatoes are easier to can due to their acidity.
Presented as published in 1913. 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
107Calories
5 gProtein
23 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein5.2 g
Carbohydrates23 g
Fiber7.2 g
Sugars16 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium2363 mg
Potassium1413 mg
Calcium61 mg
Iron1.6 mg
Magnesium66 mg
Phosphorus143 mg
Zinc1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A250 mcg
Vitamin E3.2 mg
Vitamin K47 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate89 mcg
Choline40 mg
Caffeine0 mg
Water563 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 62. The excerpt below is the record exactly as published.
Canned Tomatoes. Tomatoes, on account of the quantity of acid they contain, are easier than other vegetables to can. Remove skins, leave whole or slice, add one teaspoon salt to each quart
Cook this with the app: pantry check, scaling, and the assistant.