Canned Tomatoes Method II
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 19. The excerpt below is the record exactly as published.
Canned Tomatoes Method I: Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed, but not long enough to allow the fruit to become soft. Remove skins, cut fruit in pieces, and cook without adding water until thoroughly scalded, skimming often during the cooking. Fill sterilized jars with tomatoes and liquid, adjust rubbers and covers, and seal at once. Method II: Sterilize jars. Wash tomatoes and plunge into boiling water to loosen skins. Place tomatoes in jars, adding i tsp. salt to i qt. of the fruit
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Cook this with the app: pantry check, scaling, and the assistant.