vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Tomatoes with Peppers
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
74Calories
3 gProtein
18 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein3.1 g
Carbohydrates18 g
Fiber7.1 g
Sugars1.8 g
Total Fat0.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium8.1 mg
Potassium478 mg
Calcium117 mg
Iron2.6 mg
Magnesium50 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A33 mcg
Vitamin E0.6 mg
Vitamin K46 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline6.9 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 135. The excerpt below is the record exactly as published.
Baked Tomatoes with Peppers Remove the seeds and partitions from two sweet green pep- pers, put the peppers in boiling water for five minutes to parboil, then drain and cut in thin strips. Cut firm, fresh tomatoes in halves, sprinkle with the peppers, dot with bits of butter and dust with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.