Scalloped Tomatoes
From Council cook book, 1908
Presented as published in 1908. 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
107Calories
5 gProtein
23 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein5.2 g
Carbohydrates23 g
Fiber7.2 g
Sugars16 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium30 mg
Potassium1413 mg
Calcium60 mg
Iron1.6 mg
Magnesium66 mg
Phosphorus143 mg
Zinc1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A250 mcg
Vitamin E3.2 mg
Vitamin K47 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate89 mcg
Choline40 mg
Caffeine0 mg
Water563 g
As published
This recipe was extracted from Council cook book (1908), page 25. The excerpt below is the record exactly as published.
Scalloped Tomatoes. Drain oflF part of the juice from a quart of tomatoes and season with pepper, salt, and onion juice. Cover the bottom of a baking disli with rolled crackers, dot over with dabs of butter
Cook this with the app: pantry check, scaling, and the assistant.