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Scalloped Tomatoes
From The Toronto Cook Book, 1915
Serves 2
Always boil fresh tomatoes before scalloping.
Presented as published in 1915. 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
224Calories
8 gProtein
41 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories224 kcal
Protein7.8 g
Carbohydrates41 g
Fiber3.2 g
Sugars5 g
Total Fat8.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Cholesterol16 mg
Sodium399 mg
Potassium253 mg
Calcium106 mg
Iron2.8 mg
Magnesium30 mg
Phosphorus105 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K8.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate67 mcg
Choline12 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 130. The excerpt below is the record exactly as published.
Scalloped Tomatoes Have ready bread crumbs, select ripe tomatoes, slice and place in dish, alternate layers of tomatoes, salt, pepper, butter and bread crumbs and a little sugar
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