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Fried Ripe Tomatoes
From The national course in home economics, 1917
Serves 3
They are very nice.
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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.4 kcal
Protein0.4 g
Carbohydrates1.6 g
Fiber0.5 g
Sugars1.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.1 mg
Potassium97 mg
Calcium4.1 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus9.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.2 mcg
Choline2.7 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 3 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 RIPE TOMATOES. Do not pare them, but'cut them in slices as you would an apple. Dip in cracker crumbs and fry them in butter
Cook this with the app: pantry check, scaling, and the assistant.