Stewed Tomatoes
From Public school household science, 1905
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
86Calories
4 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein4.2 g
Carbohydrates19 g
Fiber5.8 g
Sugars13 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium24 mg
Potassium1138 mg
Calcium48 mg
Iron1.3 mg
Magnesium53 mg
Phosphorus115 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A202 mcg
Vitamin E2.6 mg
Vitamin K38 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate72 mcg
Choline32 mg
Caffeine0 mg
Water454 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 15. The excerpt below is the record exactly as published.
STEWED TOMATOES. Wash, cover with boiling water and peel the tomatoes ; put them in a stew-pan (without water) and boil gently twenty minutes, stirring often to prevent burning. Season with butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.