Mexican Tomatoes

Name: Mexican Tomatoes
Ingredients: 6 tomatoes, sliced; 6 green peppers, sliced; 6 onions; 2 cups cracker crumbs; 1/3 cup bacon fat; Salt and pepper

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

1852Calories

31 gProtein

270 gCarbs

73 gFat

Full nutrition (33 nutrients)

Calories1852 kcal

Protein31 g

Carbohydrates270 g

Fiber21 g

Sugars39 g

Total Fat73 g

Saturated Fat28 g

Monounsaturated Fat31 g

Polyunsaturated Fat9.4 g

Cholesterol65 mg

Sodium175 mg

Potassium1579 mg

Calcium260 mg

Iron13 mg

Magnesium145 mg

Phosphorus500 mg

Zinc3.2 mg

Copper0.9 mg

Manganese3.3 mg

Vitamin D1.7 mcg

Vitamin C67 mg

Vitamin A0 mcg

Vitamin E1.6 mg

Vitamin K4.3 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)14 mg

Folate484 mcg

Choline129 mg

Caffeine0 mg

Water819 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 15. The excerpt below is the record exactly as published.

MEXICAN TOMATOES 6 tomatoes, sliced 6 green peppers, sliced Salt and pepper 6 onions 2 cups cracker crumbs 1/3 cup bacon fat

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