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Savory Tomato Juice
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
58Calories
1 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories58 kcal
Protein1 g
Carbohydrates14 g
Fiber1.5 g
Sugars9.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3508 mg
Potassium162 mg
Calcium24 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A6.8 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline5.6 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 319. The excerpt below is the record exactly as published.
SAVORY TOMATO JUICE 1 peck tomatoes V4 cup salt 4 large onions, sliced 14 cup sugar 1 bunch of celery, cut in pieces 4 teaspoon pepper 2 green peppers, cut in pieces ¥ teaspoon basil, if desired W
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