Scalloped Tomatoes

Name: Scalloped Tomatoes
Ingredients: 1 qt. stewed tomatoes; 1 tsp. salt; 1/4 tsp. pepper; 1 tbsp. sugar; 1 1/2 c. bread crumbs; 2-4 tbsp. butter

From A handbook of home economics, 1912

Presented as published in 1912. 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

955Calories

31 gProtein

193 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories955 kcal

Protein31 g

Carbohydrates193 g

Fiber18 g

Sugars58 g

Total Fat33 g

Saturated Fat2.2 g

Monounsaturated Fat2 g

Polyunsaturated Fat4.1 g

Omega-30 g

Cholesterol63 mg

Sodium5776 mg

Potassium2442 mg

Calcium651 mg

Iron21 mg

Magnesium194 mg

Phosphorus477 mg

Zinc4.1 mg

Copper1.6 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C81 mg

Vitamin A92 mcg

Vitamin E8.6 mg

Vitamin K36 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1 mg

Niacin (B3)18 mg

Folate224 mcg

Choline130 mg

Caffeine0 mg

Water949 g

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 8. The excerpt below is the record exactly as published.

Scalloped Tomatoes 1 qt. stewed tomatoes or 1 can. 1 tsp. salt. }4 tsp. pepper. 1 tbsp. sugar. lJ^-2 c. bread crumbs 2-4 tbsp. butter

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