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Deviled Tomatoes
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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
281Calories
6 gProtein
33 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein5.9 g
Carbohydrates33 g
Fiber2.6 g
Sugars8.3 g
Total Fat14 g
Saturated Fat7.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol54 mg
Sodium198 mg
Potassium353 mg
Calcium63 mg
Iron1.9 mg
Magnesium23 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C17 mg
Vitamin A175 mcg
Vitamin E1.1 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate71 mcg
Choline53 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 59. The excerpt below is the record exactly as published.
Deviled Tomatoes. Take large firm tomatoes and cut in slices one-half inch in thickness, and lay in a shallow dish; rub the yolk of a hard-boiled egg The Turnip. 98 Vegetables with one tablespoonful of vinegar, one of melted butter, one teaspoonful of sugar, a very little salt, mustard and cayenne; stir smooth, set upon the stove, and let come to a boil; then pour it on a well beaten egg
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