vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomatoes
From The table, 1889
Serves 1
Presented as published in 1889. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein1.1 g
Carbohydrates4.8 g
Fiber1.5 g
Sugars3.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium292 mg
Calcium12 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8.2 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 335. The excerpt below is the record exactly as published.
Tomatoes. — Between August 15 and September 15, select thoroughly ripe tomatoes, scald them about two minutes in hot water, so that the skin will peel off very thin to leave the perfect shape of the fruit; then fill the cans as full as you can press them in; seal them and cook twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.