Baked and Steamed Tomatoes
From Principles of food preparation, 1914
Presented as published in 1914. 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
43Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein2.1 g
Carbohydrates9.3 g
Fiber2.9 g
Sugars6.3 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium569 mg
Calcium24 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A101 mcg
Vitamin E1.3 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline16 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 5. The excerpt below is the record exactly as published.
Wash two tomatoes, and weigh before cooking. Place one on a small dish in the steamer, and cook for 20-30 m. Place the other in a small agate pan, and bake in a hot oven for 10-15 m. Compare raw, baked, and steamed tomatoe
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