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Tomatoes a l'Andalouse
From The table, 1889
Serves 8
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
48Calories
4 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein4.2 g
Carbohydrates7.2 g
Fiber1.1 g
Sugars2.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1090 mg
Potassium318 mg
Calcium18 mg
Iron1.1 mg
Magnesium12 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.7 mcg
Choline0.1 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 99. The excerpt below is the record exactly as published.
Tomatoes a I'Andalnnse. — Boil together in a saucepan one pint of tomato sauce (No. 205), and three pints of consomme (No. 100). Add half a tablespoonful of salt and a teaspoonful of pepper; then put in two tablespoonfuls of tapioca, stirring it well all the time. Cook for fifteen minutes, and add twelve chicken quenelles (No. 226)
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