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Canned Tomatoes (Whole)
From Lessons in cooking through preparation of meals, 1912
Serves 4
Imperfect tomatoes can be sliced and cooked instead of using boiled water.
Presented as published in 1912. 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
27Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein1.3 g
Carbohydrates5.8 g
Fiber1.8 g
Sugars3.9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium353 mg
Calcium39 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A63 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 200. The excerpt below is the record exactly as published.
anned Tomatoes I. Whole Tomatoes Select tomatoes that are small, even sized and solid. Scald and peel, being careful to remove the stem end. Arrange in jars, fill with cooled boiled water
Cook this with the app: pantry check, scaling, and the assistant.