Broiled Tomatoes
From True food values and their low costs, 1916
Presented as published in 1916. 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
43Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein2.1 g
Carbohydrates9.3 g
Fiber2.9 g
Sugars6.3 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium569 mg
Calcium24 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A101 mcg
Vitamin E1.3 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline16 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 31. The excerpt below is the record exactly as published.
Broiled Tomatoes Cut large, firm tomatoes in halves. Place them on a broiler, skin side up, season with salt and pepper, and cook them for about fifteen minutes over clear coals. Serve on a hot platter, with melted butter
Cook this with the app: pantry check, scaling, and the assistant.