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Scalloped Tomatoes

Name: Scalloped Tomatoes
Yield: 3 servings
Ingredients: one quart of tomatoes; one teaspoonful of salt; one saltspoonful of pepper; half a cup of sugar; a few drops of onion juice; one cup of cracker crumbs; half a cup of melted butter

From Mrs. Lincoln's Boston cook book, 1884

Serves 3

Presented as published in 1884. 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

592Calories

7 gProtein

78 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories592 kcal

Protein6.5 g

Carbohydrates78 g

Fiber5.6 g

Sugars39 g

Total Fat31 g

Saturated Fat18 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol77 mg

Sodium800 mg

Potassium643 mg

Calcium76 mg

Iron3.2 mg

Magnesium47 mg

Phosphorus111 mg

Zinc0.7 mg

Copper0.3 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A331 mcg

Vitamin E2.2 mg

Vitamin K32 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate85 mcg

Choline29 mg

Caffeine0 mg

Water202 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 178. The excerpt below is the record exactly as published.

Scalloped Tomatoes. — Season one quart of tomatoes with one teaspoonful of salt., one saltspoonfid of pepper^ half a cup of sugar., and a few drops of onion juice. Butter a deep dish, and sprinkle with fine crumbs. Pour in the tomatoes. Moisten one cup of cracker crumbs with half a cup of melted butter

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