dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Tomatoes
From Buckeye cookery, 1892
Serves 3
A cup of milk thickened with flour and butter can be poured over them.
Presented as published in 1892. 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
48Calories
2 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein1.6 g
Carbohydrates8 g
Fiber0.4 g
Sugars0.3 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol8.5 mg
Sodium63 mg
Potassium19 mg
Calcium16 mg
Iron0.5 mg
Magnesium3.2 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline14 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 195. The excerpt below is the record exactly as published.
liced tomatoes sea- soned with pepper, salt, and sugar if desired, then a layer of crumbs, and so on till dish is full, finishing with the crumbs. Bake from three-quarters of an hour to an hour. Onions, prepared by soaking over night in hot water, dried well, sliced in nearly half-inch slices, and browned on both sides in a frying-pan with butter, ey be added, a layer on each layer of tomatoes. Frrep ToMATOES. Poel tomatoes and cut crosswise in large slices, salt and pepper, dip each slice into wheat flour, then into beaten egg, and fry at once in hot lard
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