vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Fried Tomatoes
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
74Calories
3 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein2.9 g
Carbohydrates17 g
Fiber3.6 g
Sugars3.3 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium3241 mg
Potassium414 mg
Calcium53 mg
Iron1.6 mg
Magnesium30 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A54 mcg
Vitamin E0.8 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate33 mcg
Choline9.2 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 63. The excerpt below is the record exactly as published.
FRIED TOMATOES 3 large tomatoes Flour Salt and pepper Butter 1 cup cream sauce
Cook this with the app: pantry check, scaling, and the assistant.