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Baked Tomatoes
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
456Calories
16 gProtein
85 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein16 g
Carbohydrates85 g
Fiber6.3 g
Sugars12 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.3 g
Cholesterol31 mg
Sodium798 mg
Potassium499 mg
Calcium212 mg
Iron5.5 mg
Magnesium60 mg
Phosphorus210 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate134 mcg
Choline24 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 144. The excerpt below is the record exactly as published.
Baked Tomatoes Take out the core of the tornato and season highly with salt, pepper, and one-half teaspoon of sugar. On each place a good-sized piece of butter. Sprinkle over with bread crumbs and bake an hour. Protect them with a pan of water in the upper oven. Tornato Toast with Mushrooms Empty in a porcelain saucepan a can of fine tomatoes, or if they are in season stew the tomatoes fresh for the dish. Cook and flavor with pepper, salt, and butter. Toast thin slices of stale white bread, butter, cover each slice with the stewed and seasoned tomatoes, and upon it lay a peeled mushroom. Butter the mushrooms and over each sprinkle pepper if your tasto demands it. Tomatoes and Mushrooms Take a can of tomatoes
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