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Baked Tomatoes
From Cooking for profit, 1886
Serves 1
Use a large pan for shallow baking.
Presented as published in 1886. 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
259Calories
9 gProtein
48 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories259 kcal
Protein9.1 g
Carbohydrates48 g
Fiber4.1 g
Sugars6.9 g
Total Fat3.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium445 mg
Potassium402 mg
Calcium122 mg
Iron3.2 mg
Magnesium39 mg
Phosphorus128 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate82 mcg
Choline17 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 251. The excerpt below is the record exactly as published.
Baked Tomatoes. If not intelligently managed, baked to- matoes are sure to be a failure through all dissolving into liquid. Without peel- ing, cut off a slice of the top and scoop out the inside with a teaspoon into a strainer that will let the surplus juice flow away. Chop the pulp, add bread crumbs -on top
Cook this with the app: pantry check, scaling, and the assistant.