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Scalloped Tomatoes

Name: Scalloped Tomatoes
Yield: 4 servings
Ingredients: 1 Can Tomatoes; 2 Teaspoons Corn Syrup; Salt, Pepper; Bread Crumbs; Butter

From The bride's cook book, 1915

Serves 4

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

15Calories

0 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories15 kcal

Protein0.3 g

Carbohydrates3.8 g

Fiber0.4 g

Sugars3.4 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3.6 mg

Potassium71 mg

Calcium3.4 mg

Iron0.1 mg

Magnesium3.3 mg

Phosphorus7.2 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C4.1 mg

Vitamin A13 mcg

Vitamin E0.2 mg

Vitamin K2.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate4.5 mcg

Choline2 mg

Caffeine0 mg

Water29 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 90. The excerpt below is the record exactly as published.

SCALLOPED TOMATOES 1 Can Tomatoes 2 Teaspoons Corn Syrup Salt, Pepper Bread Crumbs Butter

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