Tomato Juice
From Selection and preparation of food, 1907
Presented as published in 1907. 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
82Calories
4 gProtein
18 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein4 g
Carbohydrates18 g
Fiber5.4 g
Sugars12 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium23 mg
Potassium1075 mg
Calcium45 mg
Iron1.2 mg
Magnesium50 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A191 mcg
Vitamin E2.4 mg
Vitamin K36 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate68 mcg
Choline30 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 19. The excerpt below is the record exactly as published.
tomato juice [left from (a)] ; steam 1 hour. Seal. Experiment 99. Tomato Juice. Wash 1 lb ripe tomatoes
Cook this with the app: pantry check, scaling, and the assistant.