Tomatoes, Stewed
From Catherine Owen's new cook book .., 1885
Presented as published in 1885. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories9.6 kcal
Protein0.3 g
Carbohydrates2 g
Total Fat0 g
Sodium0.1 mg
Potassium3.6 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Water0.3 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 72. The excerpt below is the record exactly as published.
Tomatoes, Stewed. — Scald them to remove the skin ; cut them up ; put them in a saucepan, and let them stew down slowly till they are thick from one to two hours ; put in a lump of butter, pepper and salt, and a teaspoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.