Scalloped Tomatoes

Name: Scalloped Tomatoes
Ingredients: 1 can or 1 quart tomatoes; 1 tablespoonful salt; ½ teaspoonful pepper; 3 cupfuls soft bread crumbs; 3 tablespoonfuls butter

From A text-book of cooking, 1915

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

1304Calories

45 gProtein

239 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1304 kcal

Protein45 g

Carbohydrates239 g

Fiber16 g

Sugars23 g

Total Fat50 g

Saturated Fat3.9 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat6.8 g

Omega-30 g

Cholesterol94 mg

Sodium9381 mg

Potassium944 mg

Calcium620 mg

Iron16 mg

Magnesium155 mg

Phosphorus573 mg

Zinc5 mg

Copper0.9 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A51 mcg

Vitamin E0.9 mg

Vitamin K33 mcg

Vitamin B60.5 mg

Vitamin B121.1 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)22 mg

Folate365 mcg

Choline55 mg

Caffeine0 mg

Water142 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 14. The excerpt below is the record exactly as published.

SCALLOPED TOMATOES 1 can or 1 quart tomatoes £ teaspoonf ul pepper 1 tablespoonful salt 3 cupfuls soft bread crumbs 3 tablespoonfuls butter

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