Tomato Paste
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
406Calories
26 gProtein
16 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein26 g
Carbohydrates16 g
Fiber2.6 g
Sugars6.9 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol453 mg
Sodium474 mg
Potassium398 mg
Calcium444 mg
Iron2.1 mg
Magnesium41 mg
Phosphorus472 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C11 mg
Vitamin A317 mcg
Vitamin E1.5 mg
Vitamin K2.1 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate86 mcg
Choline303 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 8. The excerpt below is the record exactly as published.
mall Onion, chopped fine. Celery, Salt. Method. Peel tomatoes and cut up ; place in small stew*pan with butter, onion and seasoning ; stew till tender ; mash into a smooth paste ; beat eggs well and stir in ; simmer till it becomes thick ; add cheese just before removing from fire
Cook this with the app: pantry check, scaling, and the assistant.