Devilled Tomatoes

Name: Devilled Tomatoes
Ingredients: Large, firm tomatoes; cut in %” thick slices; 1 tsp. sugar; 1 tsp. salt; 1 tbs. vinegar; % tsp. mustard; 1 tbs. melted butter; % tsp. cayenne; Yolk of hard boiled egg; One whole egg

From Carolina cookery from Quaker kitchens, 1924

—Mrs. Thurber.

Presented as published in 1924. 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

270Calories

13 gProtein

6 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories270 kcal

Protein13 g

Carbohydrates5.9 g

Fiber0.4 g

Sugars5.1 g

Total Fat21 g

Saturated Fat10 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol401 mg

Sodium2498 mg

Potassium163 mg

Calcium62 mg

Iron1.6 mg

Magnesium15 mg

Phosphorus195 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.1 mcg

Vitamin C0.9 mg

Vitamin A270 mcg

Vitamin E1.7 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate47 mcg

Choline297 mg

Caffeine0 mg

Water94 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 10. The excerpt below is the record exactly as published.

DEVILLED TOMATOES Large, firm tomatoes cut in %” thick slices, sprinkle with flour on both sides and broil. Pour over them the following sauce and serve at once. Yolk of hard boiled egg 1 tsp. sugar One whole egg 1 tsp. salt 1 tbs. vinegar % tsp. mustard 1 tbs. melted butter % tsp. cayenne

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