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Deviled Tomatoes
From The Cook County cook book, 1912
Serves 6
Recipe by Eloise Jennings, Winnetka, IL.
Presented as published in 1912. 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
91Calories
2 gProtein
11 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein2 g
Carbohydrates11 g
Fiber3.4 g
Sugars6.8 g
Total Fat5.4 g
Saturated Fat0.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium400 mg
Potassium484 mg
Calcium27 mg
Iron1.3 mg
Magnesium26 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A171 mcg
Vitamin E3.6 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate27 mcg
Choline13 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 290. The excerpt below is the record exactly as published.
DEVILED TOMATOES.— Peel and cut into thick slices 8 large tomatoes. Put into a saucepan 4 tablespoons of vinegar, 2 of best salad oil, 1 of sugar, 1 teaspoon each of salt and made mus- tard, and 1 saltspoon of paprika, pepper
Cook this with the app: pantry check, scaling, and the assistant.