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To Can Tomatoes No. 2
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
Sodium1757 mg
Potassium353 mg
Calcium16 mg
Iron0.4 mg
Magnesium16 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
Water141 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. 2. — Fill heated glass cans com- pactly with smooth, medium-sized tomatoes that are not over-ripe. Fill the cans with boiling water, add a table- spoonful of salt to each quart of tomato
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