Baked Tomatoes
From The practical cookbook, 1917
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
177Calories
10 gProtein
21 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories177 kcal
Protein9.5 g
Carbohydrates21 g
Fiber0.5 g
Sugars13 g
Total Fat6.1 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium435 mg
Potassium441 mg
Calcium312 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus265 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C28 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate30 mcg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 7. The excerpt below is the record exactly as published.
Baked tomatoes. Additional ingredient: 2 tb. chopped green pepper. Cut tomatoes in halves and place, skin side down, in a buttered baking-dish. Dot with bits of the butter and sprinkle with salt, pepper, and the chopped pepper. Bake till tomatoes are soft, and serve on slices of buttered toast, with or without i c. white sauce
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