Fried Tomatoes
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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
261Calories
8 gProtein
56 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories261 kcal
Protein8.1 g
Carbohydrates56 g
Fiber3.2 g
Sugars0.1 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3.8 mg
Potassium252 mg
Calcium67 mg
Iron4.7 mg
Magnesium38 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate102 mcg
Choline1.4 mg
Caffeine0 mg
Water7.7 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 103. The excerpt below is the record exactly as published.
Fried Tomatoes. Cut in thick slices. Mix in a plate half a teacupful of VEGETABLES. 207 flour, a saltspoonful of salt, and half a one of pepper ; and dip each slice in this, frying brown in hot butter
Cook this with the app: pantry check, scaling, and the assistant.