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Baked Tomatoes
From Delta Gamma cook book, 1922
Serves 4
Presented as published in 1922. 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
41Calories
0 gProtein
1 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein0.3 g
Carbohydrates1.2 g
Fiber0.4 g
Sugars0.8 g
Total Fat4.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Cholesterol5.1 mg
Sodium7.6 mg
Potassium73 mg
Calcium3.2 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus7.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C4.2 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.6 mcg
Choline3.7 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 24. The excerpt below is the record exactly as published.
Baked Tomatoes Remove skins from large, firm ripe tomatoes. Halve and roll in flour. Place in pan in which a generous amount of bacon drippings have been heated. Salt and pepper tomatoes well and drop one-half teaspoon butter
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