Stewed Tomatoes
From A handbook of home economics, 1912
Presented as published in 1912. 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
86Calories
3 gProtein
18 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein2.6 g
Carbohydrates18 g
Fiber2.2 g
Sugars5 g
Total Fat4.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol10 mg
Sodium593 mg
Potassium371 mg
Calcium19 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A63 mcg
Vitamin E0.9 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate42 mcg
Choline13 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 8. The excerpt below is the record exactly as published.
Stewed Tomatoes Remove skins by placing in boiling water a few minutes. They will then peel off easily. Cut in pieces and stew in a granite saucepan until tender. To each 30 A HANDBOOK OF HOME ECONOMICS cup of tomatoes add 1 tsp. butter, J4 tsp. salt, J^ tsp. sugar, spk. pepper. Thicken, if desired, with 2 tbsp. cracker crumbs. Scalloped Tomatoes 1 qt. stewed tomatoes or 1 can. 1 tsp. salt. }4 tsp. pepper. 1 tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.