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Scalloped Tomatoes

Name: Scalloped Tomatoes
Yield: 4 servings
Ingredients: Turn off nearly all of the juice from a can of tomatoes; Put a layer of bread-crumbs; a little butter; a little sugar; seasoned with pepper, salt

From The national course in home economics, 1917

Serves 4

Presented as published in 1917. 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

5Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories5.4 kcal

Protein0.3 g

Carbohydrates1.2 g

Fiber0.4 g

Sugars0.8 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.5 mg

Potassium71 mg

Calcium3 mg

Iron0.1 mg

Magnesium3.3 mg

Phosphorus7.2 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C4.1 mg

Vitamin A13 mcg

Vitamin E0.2 mg

Vitamin K2.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate4.5 mcg

Choline2 mg

Caffeine0 mg

Water28 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 321. The excerpt below is the record exactly as published.

SCALLOPED TOMATOES. Turn off nearly all of the juice from a can of tomatoes (which juice may be used in soup). Put a layer of bread-crumbs in the bottom of a buttered dish; then a layer of tomatoes seasoned with pepper, salt and a little butter

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