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Scalloped Tomatoes
From Vegetarian Cook Book, 1904
Serves 4
Butter, sugar, or salt may be added to taste.
Presented as published in 1904. 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
151Calories
2 gProtein
18 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein2 g
Carbohydrates18 g
Fiber0.7 g
Sugars2.4 g
Total Fat7.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3.9 g
Omega-30.4 g
Cholesterol0 mg
Sodium215 mg
Potassium35 mg
Calcium35 mg
Iron1.2 mg
Magnesium5.3 mg
Phosphorus73 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K20 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate27 mcg
Choline2.8 mg
Caffeine0 mg
Water0.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 31. The excerpt below is the record exactly as published.
SCALLOPED TOMATOES Add broken bread or crackers to stewed tomatoes
Cook this with the app: pantry check, scaling, and the assistant.