Fried Tomatoes
From Cooking and castle-building, 1880
Fried tomatoes are a nice dish when prepared in the same manner as egg-plant.
Presented as published in 1880. 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
50Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein1.9 g
Carbohydrates11 g
Fiber1.4 g
Sugars3.2 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7006 mg
Potassium297 mg
Calcium18 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline8 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 71. The excerpt below is the record exactly as published.
Toma- toes, not over-rij)e, cut in thick slices, and fried in the same manner, are very nice. The tomato should ho sliced, seasoned, dusted with flour
Cook this with the app: pantry check, scaling, and the assistant.