Scalloped Tomatoes

Name: Scalloped Tomatoes
Ingredients: 1 can tomatoes; 2% tsp. salt; 1 small onion; % tsp. pepper; 3 cups buttered crumbs

From Carolina cookery from Quaker kitchens, 1924

—Mrs. F. R. Taylor.

Presented as published in 1924. 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

85Calories

3 gProtein

19 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories85 kcal

Protein2.8 g

Carbohydrates19 g

Fiber4.3 g

Sugars9.5 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium5845 mg

Potassium520 mg

Calcium55 mg

Iron0.8 mg

Magnesium30 mg

Phosphorus74 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A51 mcg

Vitamin E0.7 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate47 mcg

Choline17 mg

Caffeine0 mg

Water247 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 10. The excerpt below is the record exactly as published.

SCALLOPED TOMATOES 1 can tomatoes 2% tsp. salt 1 small onion % tsp. pepper 3 cups buttered crumbs

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