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Baked Tomatoes
From The national course in home economics, 1917
Serves 4
Pork can be omitted, but a little salt must be used.
Presented as published in 1917. 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
44Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein2.2 g
Carbohydrates9.6 g
Fiber3 g
Sugars6.5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium583 mg
Calcium25 mg
Iron0.7 mg
Magnesium27 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A103 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)1.5 mg
Folate37 mcg
Choline16 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 320. The excerpt below is the record exactly as published.
BAKED TOMATOES. Take eight large ripe tomatoes, bread-crumbs, pepper and sugar. Peel and slice the tomatoes, mince pork very fine
Cook this with the app: pantry check, scaling, and the assistant.