vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Baked Tomatoes
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
104Calories
3 gProtein
22 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories104 kcal
Protein3.1 g
Carbohydrates22 g
Fiber2.4 g
Sugars11 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol2.6 mg
Sodium106 mg
Potassium380 mg
Calcium40 mg
Iron1.1 mg
Magnesium22 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A63 mcg
Vitamin E0.8 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate37 mcg
Choline12 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 82. The excerpt below is the record exactly as published.
Baked Tomatoes. Take 1 quart of tomatoes, % cup bread crumbs, 1 dessertspoon butter, 2 tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.