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Baked Tomatoes on Toast
From Delicacies, 1929
Serves 2
Presented as published in 1929. 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
494Calories
18 gProtein
69 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein18 g
Carbohydrates69 g
Fiber5.7 g
Sugars13 g
Total Fat27 g
Saturated Fat5.1 g
Monounsaturated Fat6 g
Polyunsaturated Fat4.3 g
Omega-30.3 g
Cholesterol50 mg
Sodium826 mg
Potassium790 mg
Calcium281 mg
Iron4.8 mg
Magnesium64 mg
Phosphorus250 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C34 mg
Vitamin A107 mcg
Vitamin E1.5 mg
Vitamin K19 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.5 mg
Folate37 mcg
Choline32 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 14. The excerpt below is the record exactly as published.
Baked Tomatoes on Toast 4 medium sized tomatoes 4 strips bacon 8 slices bread Cut bread with cookie cutter in rounds and spread with butter. Peel tomatoes and cut in half; place cut side down on rounds of bread ; dust with salt
Cook this with the app: pantry check, scaling, and the assistant.