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Stewed Tomatoes
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.7 kcal
Protein0.2 g
Carbohydrates1 g
Fiber0.3 g
Sugars0.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium62 mg
Calcium2.6 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.9 mcg
Choline1.8 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 110. The excerpt below is the record exactly as published.
STEWED TOMATOES Take fine red tomatoes all of a size and pour over them boiling water to loosen their skins. Slip off the skins and lay the tomatoes in a dish with a little butter, salt, and pepper
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