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Puree of Tomatas
From Modern cookery, in all its branches, 1884
Serves 1
Serve with various meats.
Presented as published in 1884. 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
599Calories
13 gProtein
36 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein13 g
Carbohydrates36 g
Fiber3.5 g
Sugars6.4 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.3 g
Cholesterol128 mg
Sodium73 mg
Potassium532 mg
Calcium129 mg
Iron2.5 mg
Magnesium29 mg
Phosphorus185 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3.1 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate93 mcg
Choline24 mg
Caffeine0 mg
Water409 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 299. The excerpt below is the record exactly as published.
PUREE OF TOMATAS. Divide a dozen fine ripe tomatas, squeeze out the seeds, and take off the stalks ; put them with one small mild onion (or more, if liked), and about half a pint of very good gravy, into a well-tinned stewpan or saucepan, and simmer them for nearly or quite an hour ; a couple of bay-leaves, some cayenne, and as much salt as the dish may require, should be added when they begin to boil. Press them through a sieve, heat them again, and stir to them a quarter of a pint of good cream
Cook this with the app: pantry check, scaling, and the assistant.