vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Fried Tomatoes
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
443Calories
15 gProtein
83 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein15 g
Carbohydrates83 g
Fiber10 g
Sugars4.8 g
Total Fat7 g
Saturated Fat1.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol26 mg
Sodium10334 mg
Potassium510 mg
Calcium273 mg
Iron6.9 mg
Magnesium78 mg
Phosphorus192 mg
Zinc1.6 mg
Copper0.6 mg
Manganese4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K45 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.7 mg
Folate121 mcg
Choline54 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 143. The excerpt below is the record exactly as published.
Fried Tomatoes Pour boiling water over some large, ripe tomatoes. Remove the skins and place where they wiU become cold and finn. Do not let them stand too long. Have at band a kettle of boiling fat. Slice the tomatoes, season with salt and pepper, dip in beaten egg, then in bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.