Deviled Tomatoes

Name: Deviled Tomatoes
Ingredients: Cut fresh tomatoes into thick slices; substituting two tablespoonfuls of olive oil or of melted butter for the ham fat

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

238Calories

0 gProtein

0 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories238 kcal

Protein0.1 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat27 g

Saturated Fat17 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1 g

Cholesterol70 mg

Sodium0.5 mg

Potassium1.4 mg

Calcium1.1 mg

Iron0 mg

Magnesium0 mg

Phosphorus0.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A229 mcg

Vitamin E0.8 mg

Vitamin K2.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline6.1 mg

Caffeine0 mg

Water0.1 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 18. The excerpt below is the record exactly as published.

Deviled Tomatoes, — Cut fresh tomatoes into thick slices, broil on a fine wire gridiron over a clear fire, and when done lay in a dish, and pour over them a sauce like that made for barbecued ham, substituting two tablespoonfuls of olive oil or of melted but- ter for the ham fat

Cook this with the app: pantry check, scaling, and the assistant.