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Baked Tomatoes
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
323Calories
2 gProtein
10 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein1.9 g
Carbohydrates9.9 g
Fiber0.7 g
Sugars0.9 g
Total Fat31 g
Saturated Fat8.3 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol14 mg
Sodium683 mg
Potassium31 mg
Calcium27 mg
Iron0.7 mg
Magnesium6.3 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E1.7 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate15 mcg
Choline3.3 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 212. The excerpt below is the record exactly as published.
BAKED TOMATOES BREAD AND BUTTER BAKED CUSTARD String Bean Salad To I c cooked string beans add 2 hard cooked eggs sliced, % c nut meats, %. c chopped sweet pickles and 34 t salt. Cover with salad dressing and serve on lettuce leaf. Baked Tomatoes Cut a slice from the end of each of 4 tomatoes, and scoop out the pulp, taking care that the outer shell remains firm and retains its shape well. Season the pulp with i t salt, ]/4. t pepper, %. t onion juice, add ^ c bread crumbs and 2 T melted butter
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