gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Purée of Tomatoes
From Practical household cookery, 1891
Serves 6
Keep hot until needed.
Presented as published in 1891. 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
88Calories
6 gProtein
13 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein6.4 g
Carbohydrates13 g
Fiber3.4 g
Sugars7.5 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Cholesterol8.9 mg
Sodium267 mg
Potassium664 mg
Calcium27 mg
Iron1 mg
Magnesium31 mg
Phosphorus83 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A104 mcg
Vitamin E1.4 mg
Vitamin K20 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate39 mcg
Choline32 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 48. The excerpt below is the record exactly as published.
PUR£e of tomatoes. Cut a dozen fresh ripe tomatoes in slices, squeeze the water out of them and put them into a stewpan on a slow fire, with half a pint of broth, a "bouquet garni/' and two slices of gammon
Cook this with the app: pantry check, scaling, and the assistant.