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Stew, Tomato

Name: Stew, Tomato
Yield: 2 servings
Ingredients: Fry a tiny onion, or a slice or two of ordinary size; two or three slices of carrot; a cupful of canned tomatoes; half a cupful of beef stock; half a bay leaf; a couple of sprays of Summer savory

From The Rural cook book, 1907

Serves 2

Presented as published in 1907. 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

139Calories

5 gProtein

31 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories139 kcal

Protein4.9 g

Carbohydrates31 g

Fiber15 g

Sugars6.9 g

Total Fat2.1 g

Saturated Fat0.9 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium305 mg

Potassium912 mg

Calcium577 mg

Iron12 mg

Magnesium124 mg

Phosphorus108 mg

Zinc1.5 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A566 mcg

Vitamin E0.4 mg

Vitamin K8 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate13 mcg

Choline8.1 mg

Caffeine0 mg

Water202 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 27. The excerpt below is the record exactly as published.

Stew. Tomato. — Fry a tiny onion, or a slice or two of ordinary size, in a couple of tablespoonfuls of fat. Add two or three slices of carrot and let them brown. Then stir in a cupful of canned tomatoes and half a cupful of beef stock or gravy. If stock is used the mixture should be thickened with a little flour. Add also half a bayieaf and a couple of sprays of Summer savory

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