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Escaloped Tomatoes
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.3 kcal
Protein0.3 g
Carbohydrates1.7 g
Fiber0.4 g
Sugars0.8 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.3 mg
Potassium76 mg
Calcium4.2 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.3 mcg
Choline2.2 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 73. The excerpt below is the record exactly as published.
ESCALOPED TOMATOES. Put in an earthern baking dish, a layer of crackei crumbs and small bits of butter; then a layer of tomatoes with a very little sugar sprinkled over them ; then anothei layer of cracker crumbs seasoned with butter, and a layer of tomatoes, until your dish is full, with the cracker crumbs at the top ; pour over all this a little water to moisten
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