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Tomatoes, Stewed Whole
From Cassell's dictionary of cookery, 1892
Serves 4
Time to stew: twenty to twenty-five minutes.
Presented as published in 1892. 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
121Calories
4 gProtein
21 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories121 kcal
Protein4.2 g
Carbohydrates21 g
Fiber2.7 g
Sugars4.9 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Cholesterol0.7 mg
Sodium1171 mg
Potassium500 mg
Calcium50 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A79 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate35 mcg
Choline12 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2011. The excerpt below is the record exactly as published.
Tomatoes, Stewed Whole.— Take six or eight ripe tomatoes of medium size. Kemove the stalks, and arrange the fruit in a stewpan in a single layer. Pour over them as much good brown gravy
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