Baked Tomatoes
From Purity flour cookbook, 1917
May add cold chicken or any cold meat chopped fine and moistened with stock.
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
481Calories
18 gProtein
87 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories481 kcal
Protein18 g
Carbohydrates87 g
Fiber7.3 g
Sugars10 g
Total Fat6.8 g
Saturated Fat1.7 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2.9 g
Cholesterol1.2 mg
Sodium2526 mg
Potassium562 mg
Calcium230 mg
Iron6.2 mg
Magnesium68 mg
Phosphorus241 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A62 mcg
Vitamin E1 mg
Vitamin K65 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.1 mg
Folate161 mcg
Choline26 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 72. The excerpt below is the record exactly as published.
BAKED TOMATOES Take nice ripe tomatoes (not too ripe) ; take out the pulp and mix with fine bread crumbs, seaf^on with salt and pepper, add a httle suoar, fill tomato cups with this dressing and cover with bread crumbs moistened with a little butter. Bake 20 minutes. May add cold chicken or any cold meat chopped fine and moistened with stock, and season with a little onion. SCALLOPED TOMATOES G medium-sized tomatoes. 1 cup bread crumbs. 1 tablespoon butter. Salt and pepper. Butter a baking dish and cover the bottom with bread crumbs. Cover this with a laver of sliced tomatoes and season with salt
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