Baked Tomatoes

Name: Baked Tomatoes
Ingredients: large ripe tomatoes; salt; pepper; butter; a little onion if desired; mix pulp with bread crumbs

From The Pennsylvania German cook book, 1902

Garnish with parsley.

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

22Calories

1 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories22 kcal

Protein1.1 g

Carbohydrates4.7 g

Fiber1.4 g

Sugars3.2 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium6 mg

Potassium284 mg

Calcium12 mg

Iron0.3 mg

Magnesium13 mg

Phosphorus29 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A50 mcg

Vitamin E0.6 mg

Vitamin K9.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate18 mcg

Choline8 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 35. The excerpt below is the record exactly as published.

BAKED TOMATOES. Take large ripe tomatoes, cut a thin slice from the smooth end of each, 8C(M)p out with a small spoon as much of the pulp as (HMsible without injuring the 8hai)e, mix pulp with bread crumbs, s<*a- son with salt, pepper and butter, a little onion if desired

Cook this with the app: pantry check, scaling, and the assistant.