vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Tomatoes
From The Rural cook book, 1907
Serves 6
Presented as published in 1907. 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
62Calories
3 gProtein
13 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein2.8 g
Carbohydrates13 g
Fiber3.2 g
Sugars6.7 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium45 mg
Potassium592 mg
Calcium33 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A103 mcg
Vitamin E1.3 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate42 mcg
Choline17 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 91. The excerpt below is the record exactly as published.
a dozen tomatoes that have been cut in halves. Cover them with four more tablespoonfuls of bread crumbs that have previously been seasoned in the same way. Pour over all two more tablespoonfuls of oil and send the dish to a hot oven, where the tomatoes must bake for about one hour. Panned Tomatoes. — These are excellent served with roast meats. Put in a pan with two ounces of butter six firm tomatoes that have been cut in halves. Cook slowly on the top of the range for 10 minutes, then brown quickly in the oven. Remove the tomatoes to a hot platter, and make a sauce by adding to the browned butter two tablespoonfuls of flour, and after it is rubbed smooth one pint of milk. Stir until boiling. Season well with salt and pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.