Stewed Tomatoes
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
54Calories
3 gProtein
12 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein2.6 g
Carbohydrates12 g
Fiber3.6 g
Sugars7.8 g
Total Fat4.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol10 mg
Sodium15 mg
Potassium707 mg
Calcium30 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A125 mcg
Vitamin E1.6 mg
Vitamin K24 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate45 mcg
Choline20 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 75. The excerpt below is the record exactly as published.
Stewed Tomatoes. — Scald and skin toma- toes, remove hard ends and cut up. Stew in agate saucepan till tender, add smt, pepper, and sugar to taste, also 1 teaspoon butter to each pint. If liked, thicken with fine crumbs or with a little flour dissolved in cold water. Stuffed Tomatoes. — Choose large toma- toes ; cut off stem ends and take out centers. Fill with stuffing (see Stuffings), lay on but- tered baking-pan, and bake in hot oven _ 30 minutes. Peppers, summer squash, large rij>e cucumbers, onions, and egg plant may be pre- pared in same way. Panned Tomatoes. — Cut firm tomatoes in halves. For 4, heat 1 tablespoon butter in frying-pan. Dip tomatoes in floru', put cut side down in pan, cover, and cook over hot Are until browned. Transfer to hot dish, sprinkle 1 tablespoon flour in pan, stir, add 1 cup milk ; stir till thickened, season, boil 1 minute, and pour round tomatoes. Mashed Turnips. — Pare and dice turnips, boU in unsalt
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