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To Can Tomatoes No. 3
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
46Calories
1 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein1.5 g
Carbohydrates11 g
Fiber2.6 g
Sugars7.1 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1764 mg
Potassium379 mg
Calcium32 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A63 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate23 mcg
Choline11 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.
— 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 tomatoes, screw on the caps tightly, let stand till cold, then tighten the caps on the cans, wrap in paper, and put in a cool, dry closet. To Can Tomatoes No. 3 — Remove the skins from smooth, medium-sized tomatoes as directed on page 26, and fill heated glass cans compactly with them. Fill the cans with boiling water, add two whole cloves
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