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Tomato Baked
From A year's cookery, 1880
Serves 1
The tomato may also be baked plainly.
Presented as published in 1880. 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
118Calories
1 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein1.1 g
Carbohydrates30 g
Fiber1.4 g
Sugars28 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.3 mg
Potassium285 mg
Calcium12 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 346. The excerpt below is the record exactly as published.
tomato baked. To cook the latter, cut a slice from the top and take out the pulp without breaking the skin. Mix with the pulp a few breadcrumbs, a little butter, pepper, salt, and a tiny pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.