Baked Tomatoes

Name: Baked Tomatoes
Ingredients: To 1 quart of tomatoes; nut 1 cup of sugar; 2 biscuits broken into small bits; a tablespoon of butter; salt and pepper to taste

From Anson County cook book, 1928

Presented as published in 1928. 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

882Calories

5 gProtein

223 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories882 kcal

Protein5.2 g

Carbohydrates223 g

Fiber7.2 g

Sugars216 g

Total Fat13 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol31 mg

Sodium33 mg

Potassium1419 mg

Calcium63 mg

Iron1.7 mg

Magnesium66 mg

Phosphorus146 mg

Zinc1 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C82 mg

Vitamin A250 mcg

Vitamin E3.2 mg

Vitamin K47 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.5 mg

Folate89 mcg

Choline40 mg

Caffeine0 mg

Water566 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 19. The excerpt below is the record exactly as published.

BAKED TOMATOES To 1 quart of tomatoes nut 1 cup of sugar, 2 biscuits broken into small bits, a tablespoon of butter, salt and pepper to taste

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