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Fried Tomatoes

Name: Fried Tomatoes
Yield: 1 servings
Ingredients: Peel the tomatoes by pouring hot water over them; dip each slice into white flour; into beaten eggs; sprinkle salt over each slice; sprinkle pepper over each slice; fry in hot lard

From Twentieth century home cook book, 1905

Serves 1

These make a very pretty garnish.

Presented as published in 1905. 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

338Calories

11 gProtein

68 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories338 kcal

Protein11 g

Carbohydrates68 g

Fiber9.7 g

Sugars4.4 g

Total Fat4.5 g

Saturated Fat1.3 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol26 mg

Sodium9902 mg

Potassium728 mg

Calcium182 mg

Iron5.9 mg

Magnesium74 mg

Phosphorus154 mg

Zinc1.2 mg

Copper0.6 mg

Manganese3.9 mg

Vitamin D0.2 mcg

Vitamin C17 mg

Vitamin A90 mcg

Vitamin E1.2 mg

Vitamin K51 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.2 mg

Folate126 mcg

Choline56 mg

Caffeine0 mg

Water140 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 92. The excerpt below is the record exactly as published.

FRIED TOMATOES. Peel the tomatoes by pouring hot water over them, cut in slices about one-half inch thick, dip each slice into white flour and into beaten eggs, sprinkle salt and pepper over each slice and fry in hot lard

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