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Escalloped Tomatoes
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
59Calories
1 gProtein
5 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories59 kcal
Protein1.1 g
Carbohydrates4.7 g
Fiber0.9 g
Sugars3.1 g
Total Fat4.3 g
Saturated Fat2.6 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol14 mg
Sodium5 mg
Potassium198 mg
Calcium23 mg
Iron0.2 mg
Magnesium9.8 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C10 mg
Vitamin A66 mcg
Vitamin E0.5 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline7.7 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 81. The excerpt below is the record exactly as published.
Escalloped Tomatoes. Peel and slice fresh tomatoes % of an inch thick. Place in pudding dish in layers, season each one with pepper, salt, granu- lated sugar and bits of butter, and so on until dish is full. Cover with plate and bake. 30 minutes. Remove plate and set in oven 15 minutes. When ready to remove pour over top 4 tablespoons whipped cream and 1 dessertspoon melted butter. Serve immediately. Baked Tomatoes. Slice fresh tomatoes in pieces ^ of an inch thick; butter side and bottom of baking dish. Cover bottom with a layer of bread crumbs, then a layer of tomatoes, bits of butter, a little granulated sugar
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