vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Can Tomatoes for Cooking
From The new Kentucky home cook book, 1884
Serves 4
Presented as published in 1884. 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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein1 g
Carbohydrates4.4 g
Fiber1.4 g
Sugars3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.7 mg
Potassium269 mg
Calcium11 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A48 mcg
Vitamin E0.6 mg
Vitamin K9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline7.6 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 98. The excerpt below is the record exactly as published.
TO CAN TOMATOES FOR COOKING. Take ripe tomatoes, pour boiling water over them that the skins may be easily removed. Cut into halves or quar- ters, put into a kettle and boil until well heated through, adding salt enough to season
Cook this with the app: pantry check, scaling, and the assistant.