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Scalloped Tomatoes

Name: Scalloped Tomatoes
Yield: 1 servings
Ingredients: Chop one onion fine; two tablespoons of flour; a little butter; three or four sausages; three tablespoons of bread crumbs; a little parsley; mix with soup stock or milk

From The New century cook book, 1899

Serves 1

Mrs. S. Blatchford

Presented as published in 1899. 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

845Calories

41 gProtein

43 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories845 kcal

Protein41 g

Carbohydrates43 g

Fiber3.5 g

Sugars9.7 g

Total Fat68 g

Saturated Fat17 g

Monounsaturated Fat22 g

Polyunsaturated Fat10 g

Omega-30.3 g

Cholesterol189 mg

Sodium1819 mg

Potassium973 mg

Calcium94 mg

Iron4.5 mg

Magnesium62 mg

Phosphorus396 mg

Zinc5.2 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D3.2 mcg

Vitamin C11 mg

Vitamin A61 mcg

Vitamin E2.3 mg

Vitamin K2.6 mcg

Vitamin B60.6 mg

Vitamin B122.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)15 mg

Folate80 mcg

Choline130 mg

Caffeine0 mg

Water266 g

As published

This recipe was extracted from The New century cook book (1899), page 39. The excerpt below is the record exactly as published.

Scalloped Tomatoes. Chop one onion fine, put in sauce pan with two tablespoons of flour and a little butter, three or four sausages already boiled and taken out of their casings, three tablespoons of bread crumbs, a little parsley. Chop well together, mix with soup stock or milk

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