Baked Tomatoes
From The easiest way in housekeeping and cooking, 1881
Canned tomatoes are almost equally good.
Presented as published in 1881. 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
749Calories
30 gProtein
150 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein30 g
Carbohydrates150 g
Fiber28 g
Sugars45 g
Total Fat20 g
Saturated Fat2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol31 mg
Sodium3202 mg
Potassium3960 mg
Calcium456 mg
Iron12 mg
Magnesium248 mg
Phosphorus566 mg
Zinc4.3 mg
Copper1.5 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C197 mg
Vitamin A612 mcg
Vitamin E8.1 mg
Vitamin K162 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)16 mg
Folate336 mcg
Choline115 mg
Caffeine0 mg
Water1373 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 103. The excerpt below is the record exactly as published.
Baked Tomatoes. Take off the skins ; lay the tomatoes in a buttered pudding-dish ; put a bit of butter on each one. Mix a teaspoonful of salt, and a saltspoonful of pepper, with a cup of bread or cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.