Scalloped Tomato
From Science of food & cookery, 1921
Presented as published in 1921. 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
532Calories
13 gProtein
96 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein13 g
Carbohydrates96 g
Fiber8.2 g
Sugars13 g
Total Fat12 g
Saturated Fat2.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat3.4 g
Cholesterol0 mg
Sodium8797 mg
Potassium824 mg
Calcium129 mg
Iron5.7 mg
Magnesium64 mg
Phosphorus184 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A100 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.6 mg
Folate113 mcg
Choline0 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 94. The excerpt below is the record exactly as published.
SCALLOPED TOMATO 2 cups toasted croutons i tablespoon vegetable butter 3 cups stewed tomato A sprinkle of sugar Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.