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Creamed Tomatoes
From The Cook County cook book, 1912
Serves 1
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
70Calories
1 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein1.1 g
Carbohydrates17 g
Fiber1.4 g
Sugars16 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.1 mg
Potassium285 mg
Calcium12 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 290. The excerpt below is the record exactly as published.
CREAMED TOMATOES.— 1 can tomatoes put through col- ander; bring to a boil on the stove, and season with pepper, salt, and 1 tablespoon sugar; mix 1 tablespoon flour with J^ a cup of sweet cream
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