Scalloped Tomatoes
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
819Calories
25 gProtein
161 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories819 kcal
Protein25 g
Carbohydrates161 g
Fiber11 g
Sugars26 g
Total Fat9.7 g
Saturated Fat2.1 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat3.8 g
Cholesterol0 mg
Sodium2147 mg
Potassium2158 mg
Calcium474 mg
Iron15 mg
Magnesium182 mg
Phosphorus441 mg
Zinc3.1 mg
Copper1.5 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A47 mcg
Vitamin E4.3 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate214 mcg
Choline73 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 54. The excerpt below is the record exactly as published.
Scalloped Tomatoes. — Take a pint of stewed tomatoes, which have been rubbed through a colander, thicken with one and one- fourth cups of lightly picked crumbs of graham or whole-wheat bread, or a sufficient quantity to make it quite thick; add salt if desired, and a half cup of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.