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To Can Tomatoes Whole
From The new Kentucky home cook book, 1884
Serves 6
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
14Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.7 g
Carbohydrates2.9 g
Fiber0.9 g
Sugars2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.8 mg
Potassium179 mg
Calcium7.6 mg
Iron0.2 mg
Magnesium8.3 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A32 mcg
Vitamin E0.4 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 6 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 WHOLE. Select nice smooth tomatoes, peel them as you would ap- ples— therefore they should be firm; or, scald and skin them very carefully. Take out the stems with a pen-knife. Fill up glass cans with the whole tomatoes; sprinkle over them a little salt
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