Creamed Tomatoes

Name: Creamed Tomatoes
Ingredients: Half pint cream or rich milk; One tablespoonful flour; Two tablespoonfuls of butter; Salt; a little white pepper; Six firm tomatoes

From The chafing-dish supper, 1894

Presented as published in 1894. 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

962Calories

12 gProtein

43 gCarbs

107 gFat

Full nutrition (33 nutrients)

Calories962 kcal

Protein12 g

Carbohydrates43 g

Fiber8.6 g

Sugars19 g

Total Fat107 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.6 g

Cholesterol304 mg

Sodium87 mg

Potassium1949 mg

Calcium221 mg

Iron2.4 mg

Magnesium96 mg

Phosphorus320 mg

Zinc1.8 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C99 mg

Vitamin A302 mcg

Vitamin E3.9 mg

Vitamin K63 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.9 mg

Folate121 mcg

Choline48 mg

Caffeine0 mg

Water822 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 16. The excerpt below is the record exactly as published.

CREAMED TOMATOES. Half pint cream or rich milk. One tablespoonful flour. Two tablespoonfuls of butter. Salt and a little white pepper. Six firm tomato

Cook this with the app: pantry check, scaling, and the assistant.