Tomato Gluten
From Healthful cookery, 1904
Presented as published in 1904. 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
144Calories
21 gProtein
15 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein21 g
Carbohydrates15 g
Fiber3.7 g
Sugars7.8 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium22 mg
Potassium731 mg
Calcium64 mg
Iron2.1 mg
Magnesium39 mg
Phosphorus135 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A125 mcg
Vitamin E1.6 mg
Vitamin K24 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate45 mcg
Choline20 mg
Caffeine0 mg
Water284 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 40. The excerpt below is the record exactly as published.
tablespoonfuls Gluten, 1 quart water, 2 cups stoned dates. Heat the water to boiling; sift in lightly with the fingers six tablespoonfuls of Gluten, or suffi- cient to make a porridge of the desired consistency. Just before serving, add the dates, from which the stones have been removed. *Baked Apples with Gluten Porridge. — Pare and remove the cores from tart apples; fill the cavities with sugar or Malted Nuts, and add a few spoon- fuls of water; bake until tender, turning to keep them whole; serve hot, after filling the centers with well-cooked Gluten porridge. 118 Porridges and Breakfast Dishes 119 Tomato Gluten. — 1 pint tomatoes, 3 tablespoon- fuls Gluten. Heat the stewed tomato, which has been rubbed through a fine colander to remove the seeds, to boiling; add salt to season
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.