Broiled Tomatoes
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
48Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories48 kcal
Protein0 g
Carbohydrates13 g
Sugars13 g
Total Fat0 g
Sodium0.1 mg
Potassium0.3 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 44. The excerpt below is the record exactly as published.
BROILED TOMATOES Cut firm, ripe tomatoes in halves, crosswise. Rub each half lightly with a clove of garlic, sprinkle with salt, pepper, and fine, buttered bread crumbs mixed with a tablespoon of sugar
Cook this with the app: pantry check, scaling, and the assistant.