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Fried Tomatoes

Name: Fried Tomatoes
Yield: 1 servings
Ingredients: Remove the skins and cut in slices from one-quarter to one-half inch thick; Dip them in beaten eggs; then in bread crumbs; fry in hot butter or lard; Sprinkle with salt; and pepper; thicken the gravy with a teacup of milk; in which one spoon of flour has been stirred

From The complete cook book, 1900

Serves 1

Presented as published in 1900. 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

331Calories

18 gProtein

36 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories331 kcal

Protein18 g

Carbohydrates36 g

Fiber1.5 g

Sugars15 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol215 mg

Sodium170 mg

Potassium760 mg

Calcium345 mg

Iron2.6 mg

Magnesium55 mg

Phosphorus402 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D3.3 mcg

Vitamin C17 mg

Vitamin A210 mcg

Vitamin E1.3 mg

Vitamin K9.9 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.7 mg

Folate82 mcg

Choline199 mg

Caffeine0 mg

Water371 g

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 60. The excerpt below is the record exactly as published.

FRIED TOMATOES. Remove the skins and cut in slices from one-quarter to one-half inch thick. Dip them in beaten eggs, then in bread crumbs and fry in hot butter or lard. Sprinkle with salt and pepper. Take the tomatoes out and thicken the gravy wih a teacup of milk, in which one spoon of flour has been stirred

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