Devilled Tomatoes

Name: Devilled Tomatoes
Ingredients: One pint tomatoes; one hard-boiled egg — the yolk only; two tablespoonfuls melted butter; one and one-half tablespoonfuls vinegar; one raw egg whipped light; one teaspoonful powdered sugar; salt; mustard; pepper

From The New York receipt book, 1882

Presented as published in 1882. 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

316Calories

6 gProtein

15 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories316 kcal

Protein5.6 g

Carbohydrates15 g

Fiber3.6 g

Sugars11 g

Total Fat27 g

Saturated Fat15 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol241 mg

Sodium27 mg

Potassium732 mg

Calcium60 mg

Iron1.3 mg

Magnesium34 mg

Phosphorus145 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.9 mcg

Vitamin C41 mg

Vitamin A374 mcg

Vitamin E2.7 mg

Vitamin K26 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate70 mcg

Choline164 mg

Caffeine0 mg

Water316 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 5. The excerpt below is the record exactly as published.

Devilled Tomatoes. — One pint tomatoes, one hard-boiled egg — the yolk only, two tablespoonfuls melted butter, one and one-half tablespoonfuls vine gar, one raw egg 'whipped light, one teaspoonful powdered sugar, salt, mustard and pepper

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