TI AND TOMATO
From Household science and arts, 1913
Baking instructions reference another recipe.
Presented as published in 1913. 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
11Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.5 g
Carbohydrates2.3 g
Fiber0.7 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium142 mg
Calcium6 mg
Iron0.2 mg
Magnesium6.6 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9 mcg
Choline4 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 20. The excerpt below is the record exactly as published.
TI AND TOMATO BoU spaghetti as directed for macaroni in No. 48. Put one half of the boiled spa- ghetti into a buttered baking dish, then one half of the tomato. Repeat, putting buttered bread crumbs on top
Cook this with the app: pantry check, scaling, and the assistant.