vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Scalloped Tomatoes
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
449Calories
16 gProtein
83 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories449 kcal
Protein16 g
Carbohydrates83 g
Fiber6.3 g
Sugars9.9 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.3 g
Cholesterol31 mg
Sodium798 mg
Potassium506 mg
Calcium212 mg
Iron5.6 mg
Magnesium60 mg
Phosphorus210 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E0.8 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.9 mg
Folate134 mcg
Choline24 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 95. The excerpt below is the record exactly as published.
SCALLOPED TOMATOES. Peel, slice and pack in a pudding dish in alter- nate layers, with a thick layer of bread crumbs mixed with butter, salt, pepper and a little white sugar
Cook this with the app: pantry check, scaling, and the assistant.