Southernappetizervegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Fried Tomatoes
From Temperance cook book, 1887
Serves 1
Serve hot.
Presented as published in 1887. 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
534Calories
18 gProtein
98 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein18 g
Carbohydrates98 g
Fiber4.4 g
Sugars3.7 g
Total Fat7 g
Saturated Fat1.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol186 mg
Sodium95 mg
Potassium486 mg
Calcium66 mg
Iron6.5 mg
Magnesium47 mg
Phosphorus247 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A130 mcg
Vitamin E1.7 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.3 mg
Folate198 mcg
Choline178 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 56. The excerpt below is the record exactly as published.
FRIED TOMATOES. Slice large, firm tomatoes without peeling. Dip in egg and 96 VEGETABLES. cracker crumbs, with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.