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Baked Tomatoes
From The new Kentucky home cook book, 1884
Serves 1
Cook for about half an hour.
Presented as published in 1884. 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
848Calories
16 gProtein
186 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories848 kcal
Protein16 g
Carbohydrates186 g
Fiber7.2 g
Sugars111 g
Total Fat17 g
Saturated Fat1.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol31 mg
Sodium3133 mg
Potassium561 mg
Calcium228 mg
Iron5.9 mg
Magnesium66 mg
Phosphorus218 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A52 mcg
Vitamin E0.8 mg
Vitamin K21 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate137 mcg
Choline25 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 87. The excerpt below is the record exactly as published.
BAKED TOMATOES. Select nice large tomatoes, skin them and remove the hard centers, place them in a baking-pan, and in the cavity of each put a small quantity of minced onion, sugar, moistened bread crumbs, and pepper ; then scatter thickly over the top grated bread crumbs, allowing the spaces between to be well filled. Over this put small lumps of butter the size of mar- bles, one-half tea-cupful of sugar, one tea-spoonful of salt, one tea-spoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.