Stewed Tomatoes
From The Central cook book, 1924
Miss Mitprep H. Smiru.
Presented as published in 1924. 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
739Calories
16 gProtein
158 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories739 kcal
Protein16 g
Carbohydrates158 g
Fiber6.3 g
Sugars85 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.3 g
Cholesterol31 mg
Sodium799 mg
Potassium500 mg
Calcium212 mg
Iron5.6 mg
Magnesium60 mg
Phosphorus210 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate134 mcg
Choline24 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 15. The excerpt below is the record exactly as published.
Stewed Tomatoes 1 can tomatoes. 6 tablespoons sugar. 1 cup bread crumbs. 1 tablespoon butter. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.