vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Tomatoes, No. 1
From The new Annie Dennis cook book, 1905
Serves 1
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
567Calories
19 gProtein
111 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein19 g
Carbohydrates111 g
Fiber10 g
Sugars27 g
Total Fat18 g
Saturated Fat1.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.6 g
Cholesterol31 mg
Sodium1919 mg
Potassium1270 mg
Calcium373 mg
Iron12 mg
Magnesium108 mg
Phosphorus283 mg
Zinc2.4 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A46 mcg
Vitamin E4.3 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate141 mcg
Choline69 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 121. The excerpt below is the record exactly as published.
Stewed Tomatoes, No. 1 After being peeled and chopped, put in a sauce pan and set over a slow fire to simmer for an hour ; then to every pint of stewed tomatoes add a cup of bread crumbs, a tablespoonful of butter, a pinch of pepper and salt each, with half a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.