Canned Tomatoes
From A textbook of domestic science for high schools, 1913
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
257Calories
8 gProtein
55 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories257 kcal
Protein7.7 g
Carbohydrates55 g
Fiber8 g
Sugars12 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium560 mg
Potassium1139 mg
Calcium197 mg
Iron17 mg
Magnesium64 mg
Phosphorus142 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A191 mcg
Vitamin E2.5 mg
Vitamin K36 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.6 mg
Folate132 mcg
Choline37 mg
Caffeine0 mg
Water621 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 25. The excerpt below is the record exactly as published.
Canned Tomatoes Cover tomatoes with boiling water
Cook this with the app: pantry check, scaling, and the assistant.