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To Can Tomatoes No. 1
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
27Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein1.3 g
Carbohydrates5.8 g
Fiber1.8 g
Sugars3.9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium354 mg
Calcium18 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A63 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 75. The excerpt below is the record exactly as published.
To Can Tomatoes No. i — Skin the tomatoes, put them in a preserving kettle, cook for half an hour, if in small quantities, longer if in large quantities, dip off the water occasionally while the tomatoes are cooking, as a pint of water can be removed from two quarts of toma- toes
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