Southernappetizervegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fried Green Tomatoes
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
19Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein1 g
Carbohydrates1.2 g
Fiber0.2 g
Sugars0.9 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.1 mg
Potassium46 mg
Calcium3 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A7.2 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline1.9 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 321. The excerpt below is the record exactly as published.
FRIED GREEN TOMATOES. Cut six large green tomatoes in slices one-eighth of an Inch In thlek- aess. Beat the yolk of one egg with a tablespoonful of cold water
Cook this with the app: pantry check, scaling, and the assistant.