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Stewed Tomatoes
From Vegetarian Cook Book, 1904
Serves 4
Season and serve.
Presented as published in 1904. 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
33Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein1.6 g
Carbohydrates7.2 g
Fiber2.2 g
Sugars4.9 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.2 mg
Potassium437 mg
Calcium18 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A77 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline12 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 30. The excerpt below is the record exactly as published.
STEWED TOMATOES "Wash, peel, and quarter the tomatoes
Cook this with the app: pantry check, scaling, and the assistant.