Scalloped Tomatoes
From Domestic science, principles and application, 1914
Raw tomatoes may be used instead of cooked ones.
Presented as published in 1914. 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
1402Calories
41 gProtein
226 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1402 kcal
Protein41 g
Carbohydrates226 g
Fiber26 g
Sugars56 g
Total Fat37 g
Saturated Fat16 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol58 mg
Sodium5044 mg
Potassium3229 mg
Calcium563 mg
Iron29 mg
Magnesium245 mg
Phosphorus629 mg
Zinc4.8 mg
Copper1.4 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A184 mcg
Vitamin E0.8 mg
Vitamin K18 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate232 mcg
Choline37 mg
Caffeine0 mg
Water742 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 79. The excerpt below is the record exactly as published.
Scalloped Tomatoes 1 qt. can tomatoes 1 tbsp. sugar 1 tsp. salt 2 c. stale bread crumbs 3^8 tsp. pepper 2 tbsp. melted butter
Cook this with the app: pantry check, scaling, and the assistant.