vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Tomatoes
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
424Calories
0 gProtein
109 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories424 kcal
Protein0.4 g
Carbohydrates109 g
Fiber0.4 g
Sugars108 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium219 mg
Calcium94 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.7 mcg
Choline4.6 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 83. The excerpt below is the record exactly as published.
Broiled Tomatoes. Put as many tomatoes as are needed in boiling water; remove the skin, cut into slices, have a skillet quite hot and put in a large lump of butter; sprinkle the tomatoes thickly with flour, a little pepper and salt. Put them in skillet with 1 pint of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.