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Whole Tomatoes
From The art of German cooking and baking, 1922
Serves 8
The water in the boiler must be 0.5 inch above the jars.
Presented as published in 1922. 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
13Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein0.7 g
Carbohydrates2.9 g
Fiber0.9 g
Sugars2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium296 mg
Potassium177 mg
Calcium8.5 mg
Iron0.2 mg
Magnesium8.5 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A31 mcg
Vitamin E0.4 mg
Vitamin K5.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline5 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 170. The excerpt below is the record exactly as published.
WHOLE TOMATOES. Nice, medium sized tomatoes To every qt. jar full of tomatoes Fresh water 1 tsp. of salt
Cook this with the app: pantry check, scaling, and the assistant.