Fresh Tomatoes on Toast

Name: Fresh Tomatoes on Toast
Ingredients: Make 4 pieces of toast; Slice a large tomato; Put y^ teaspoonful butter; 1 saltspoonful salt; 1 dash of pepper

From The junior cook book, 1920

Delicious for a summer breakfast or luncheon.

Presented as published in 1920. 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

732Calories

26 gProtein

139 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories732 kcal

Protein26 g

Carbohydrates139 g

Fiber13 g

Sugars16 g

Total Fat13 g

Saturated Fat2.4 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat4.8 g

Omega-30.5 g

Cholesterol10 mg

Sodium1156 mg

Potassium899 mg

Calcium630 mg

Iron11 mg

Magnesium121 mg

Phosphorus340 mg

Zinc2.6 mg

Copper0.7 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A57 mcg

Vitamin E0.9 mg

Vitamin K50 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)12 mg

Folate22 mcg

Choline11 mg

Caffeine0 mg

Water203 g

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 7. The excerpt below is the record exactly as published.

FRESH TOMATOES ON TOAST Make 4 pieces of toast. Slice a large tomato into 4 even slices. Lay 1 piece in tlie center of each piece of toast. Put y^ teaspoonful butter, 1 saltspoonful salt and 1 dash of pepper

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