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Scalloped Tomatoes
From The new Annie Dennis cook book, 1905
Serves 1
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
259Calories
9 gProtein
48 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories259 kcal
Protein9.1 g
Carbohydrates48 g
Fiber4.2 g
Sugars7 g
Total Fat3.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium445 mg
Potassium409 mg
Calcium122 mg
Iron3.2 mg
Magnesium39 mg
Phosphorus129 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate83 mcg
Choline17 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 121. The excerpt below is the record exactly as published.
Scalloped Tomatoes Scalloped tomatoes make a delicious dinner dish. To prepare it, peel large ripe tomatoes, slice and sprin- kle with salt. Cover the bottom of a baking dish with a layer of stale bread crumbs, then slices of tomatoes, more bread crumbs, with bits of butter, salt and pep- per ; continue to arrange the tomatoes and seasoning in this way until the dish is full; spread the top with butter, and set in a hot oven to bake an hour. Add sugar if desired. Stuffed Tomatoes Tomatoes, cut open, the centers filled with butter, pepper
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