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Fried Tomatoes
From The home cook book, 1905
Serves 2
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
15Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.5 g
Carbohydrates3.4 g
Fiber0.7 g
Sugars2.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium142 mg
Calcium6 mg
Iron0.2 mg
Magnesium6.6 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9 mcg
Choline4 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 109. The excerpt below is the record exactly as published.
FRIED TOMATOES Choose firm tomatoes, not too ripe. Wash in cold water and wipe dry. Cut in two halves. Season them separately and highly with salt and pepper. Sprinkle half a teaspoon of sugar over each piece.
Cook this with the app: pantry check, scaling, and the assistant.