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Stewed Tomatoes and Corn
From Vegetarian Cook Book, 1904
Serves 4
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
28Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein1 g
Carbohydrates5.1 g
Fiber1.1 g
Sugars2.8 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.9 mg
Potassium148 mg
Calcium3.9 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate5.6 mcg
Choline2.5 mg
Caffeine0 mg
Water55 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 31. The excerpt below is the record exactly as published.
STEWED TOMATOES AND CORN Cut corn from the cob and stew with fresh tomatoes
Cook this with the app: pantry check, scaling, and the assistant.