Italiansidevegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Tomatoes, Italian Style
From The Rural cook book, 1907
Serves 6
Presented as published in 1907. 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
64Calories
3 gProtein
13 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories64 kcal
Protein2.8 g
Carbohydrates13 g
Fiber3.2 g
Sugars6.8 g
Total Fat0.8 g
Saturated Fat0.8 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium49 mg
Potassium593 mg
Calcium34 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A103 mcg
Vitamin E1.3 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate42 mcg
Choline17 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 91. The excerpt below is the record exactly as published.
Baked Tomatoes, Italian Style. — Pour two tablespoonfuls of olive oil into a baking dish. Add four tablespoonfuls of grated bread crumbs that have already been mixed with parsley and other herbs, all of which must have been chopped very fine. Season with pepper and salt. Upon this bed of oil and crumbs lay a dozen tomatoes
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