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Scalloped Tomatoes
From Scientific cooking with scientific methods, 1911
Serves 1
If canned tomatoes are used, drain them on colander to free them from some of their juice.
Presented as published in 1911. 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
140Calories
2 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories140 kcal
Protein1.9 g
Carbohydrates34 g
Fiber2.2 g
Sugars30 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.7 mg
Potassium431 mg
Calcium19 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A76 mcg
Vitamin E1 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline13 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 82. The excerpt below is the record exactly as published.
Scalloped Tomatoes. If fresh tomatoes are used, prepare in the usual way, and slice in rather thick slices. Put in a well-buttered bake-dish a layer of buttered cracker crumbs, then a 178 SCIENTIFIC COOKING. layer of sliced tomato, sprinkled with salt, pepper and sugar
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