vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Butter
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
54Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories54 kcal
Protein0.4 g
Carbohydrates14 g
Fiber1.6 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.4 mg
Potassium127 mg
Calcium23 mg
Iron0.3 mg
Magnesium6.5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.8 mcg
Choline3.9 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 53. The excerpt below is the record exactly as published.
TOMATO BUTTEE Tomatoes, Cooking apples. Brown sugar, Cinnamon.
Cook this with the app: pantry check, scaling, and the assistant.