Apple and Tomato Casserole

Name: Apple and Tomato Casserole
Ingredients: 1 No. 2 can quartered or sliced apples; 1 No. 2 can tomatoes; 14 teaspoon salt; 0.25 teaspoon nutmeg; 3 slices bread; ¥g pound margarine; Y2 cup sugar

From Quaker recipes, 1954

Recipe by ETHEL D. TOMLINSON (Mrs. S. H.)

Presented as published in 1954. 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

2272Calories

10 gProtein

151 gCarbs

186 gFat

Full nutrition (34 nutrients)

Calories2272 kcal

Protein10 g

Carbohydrates151 g

Fiber3.6 g

Sugars108 g

Total Fat186 g

Saturated Fat33 g

Monounsaturated Fat83 g

Polyunsaturated Fat62 g

Omega-30.2 g

Cholesterol0 mg

Sodium1083 mg

Potassium432 mg

Calcium211 mg

Iron3.4 mg

Magnesium41 mg

Phosphorus143 mg

Zinc1 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A1908 mcg

Vitamin E36 mg

Vitamin K217 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5 mg

Folate21 mcg

Choline36 mg

Caffeine0 mg

Water184 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.

APPLE AND TOMATO CASSEROLE 1 No. 2 can quartered or 14 teaspoon salt sliced apples % teaspoon nutmeg 1 No. 2 can tomatoes 3 slices bread ¥g pound margarine Y2 cup sugar

Cook this with the app: pantry check, scaling, and the assistant.