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Baked Ripe Tomatoes

Name: Baked Ripe Tomatoes
Yield: 1 servings
Ingredients: Select good-sized, smooth tomatoes.; put quite a teaspoon of salt; one teaspoon of sugar; nearly a teaspoon of butter; pepper to taste; Fill the space between the tomatoes with breadcrumbs.

From The home cook book, 1905

Serves 1

Presented as published in 1905. 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

38Calories

1 gProtein

9 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories38 kcal

Protein1.1 g

Carbohydrates8.8 g

Fiber1.4 g

Sugars7.3 g

Total Fat3.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol10 mg

Sodium2340 mg

Potassium286 mg

Calcium14 mg

Iron0.3 mg

Magnesium13 mg

Phosphorus30 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A50 mcg

Vitamin E0.6 mg

Vitamin K9.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate18 mcg

Choline8 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 109. The excerpt below is the record exactly as published.

BAKED RIPE TOMATOES Select good-sized, smooth tomatoes. Wash in cold water, and wipe dry. Cut out the core, and any rough places on top and lay in a pudding dish. In place of the core, put quite a teaspoon of salt, one teaspoon of sugar, nearly a teaspoon of butter, and pepper to taste. A large tomato would require a heaping teaspoon of sugar. Fill the space between the toma- toes with breadcrumbs

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