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Stewed Tomatoes
From The new home cook book, 1896
Serves 4
Simmer briefly for best flavor.
Presented as published in 1896. 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
13Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein0.7 g
Carbohydrates2.9 g
Fiber0.9 g
Sugars2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.7 mg
Potassium177 mg
Calcium7.5 mg
Iron0.2 mg
Magnesium8.2 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A31 mcg
Vitamin E0.4 mg
Vitamin K5.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline5 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 73. The excerpt below is the record exactly as published.
STEWED TOMATOES. Put ripe tomatoes into hot water and skin them ; then throw them into an earthen stew pan (a new tin will do, VALUABLE EECIPES. 177 but not so good) ; cut up and let the tomatoes cook gently a few minutes ; season with butter, pepper, salt, and serve. Or, you may add bread crumbs and sugar
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