Scalloped Tomatoes
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
556Calories
21 gProtein
106 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories556 kcal
Protein21 g
Carbohydrates106 g
Fiber14 g
Sugars26 g
Total Fat18 g
Saturated Fat1.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.8 g
Cholesterol31 mg
Sodium3161 mg
Potassium1921 mg
Calcium273 mg
Iron7.2 mg
Magnesium126 mg
Phosphorus354 mg
Zinc2.8 mg
Copper0.7 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A302 mcg
Vitamin E4 mg
Vitamin K64 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate224 mcg
Choline64 mg
Caffeine0 mg
Water690 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 33. The excerpt below is the record exactly as published.
Scalloped Tomatoes—6 medium-sized tomatoes, 1 cup bread crumbs, 1 tablespoon butter, salt and Pure Gold pepper
Cook this with the app: pantry check, scaling, and the assistant.