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Stewed Tomatoes
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
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
210Calories
4 gProtein
49 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories210 kcal
Protein3.8 g
Carbohydrates49 g
Fiber1.5 g
Sugars28 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.9 mg
Potassium326 mg
Calcium17 mg
Iron1.7 mg
Magnesium20 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate58 mcg
Choline8.2 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 119. The excerpt below is the record exactly as published.
Stewed Tomatoes There are many different ways of stewing tomatoes. I do not like my stewed tomatoes mixed with a lot of mushy bread or cracker crumbs. Peel ripe tomatoes, or use the peeled canned tomatoes. Boil until tender, but no longer, and do not add any seasoning until just before serving, and then add pepper, salt and butter, and thicken with a very little flour mixed to a smooth paste with cold water. Boil up once, and lastly add a very little sugar
Cook this with the app: pantry check, scaling, and the assistant.