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Canned Tomatoes
From The new practical housekeeping, 1890
Serves 2
Put up in glass, wrap in paper and keep in dark place.
Presented as published in 1890. 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
11Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.5 g
Carbohydrates2.4 g
Fiber0.7 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.1 mg
Potassium146 mg
Calcium6.2 mg
Iron0.2 mg
Magnesium6.8 mg
Phosphorus15 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 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.2 mcg
Choline4.1 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 84. The excerpt below is the record exactly as published.
Canned Tomatoes. — The tomatoes must be entirely fresh and not over-ripe ; pour over them boiling water, let stand a few minutes, drain off, remove the skins, and slice in small pieces into a stone jar, cutting out all the hard or defective portions ; some add a little salt
Cook this with the app: pantry check, scaling, and the assistant.