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Stewed Tomatoes
From The new Kentucky home cook book, 1884
Serves 4
Bread crumbs can be used instead of flour.
Presented as published in 1884. 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
148Calories
2 gProtein
36 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein2.4 g
Carbohydrates36 g
Fiber3 g
Sugars32 g
Total Fat3.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol7.9 mg
Sodium596 mg
Potassium587 mg
Calcium26 mg
Iron0.8 mg
Magnesium28 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A103 mcg
Vitamin E1.3 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate40 mcg
Choline16 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 87. The excerpt below is the record exactly as published.
STEWED TOMATOES. Pour boiling water over eight good-sized tomatoes, let them stand a few moments, then remove the skins, cat into small pieces, put into a saucepan and stew for half an hour. Sea- son with one table-spoonful of butter, one tea-spoonful of salt, one-half tea-cupful of sugar, a little Cayenne pepper, thicken with one table-spoonful of flour
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