Tomato Cream Toast

Name: Tomato Cream Toast
Ingredients: two tablespoons butter; two tablespoons flour; one-half teaspoon salt; one and one-half cups stewed and strained tomatoes; one-fourth teaspoon soda; one-half cup cream; slices of toasted bread

From Chafing dish possibilities, 1898

Cook sauce over hot water.

Presented as published in 1898. 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

1045Calories

25 gProtein

129 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories1045 kcal

Protein25 g

Carbohydrates129 g

Fiber8 g

Sugars23 g

Total Fat71 g

Saturated Fat25 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.7 g

Omega-30.4 g

Cholesterol184 mg

Sodium2898 mg

Potassium1143 mg

Calcium589 mg

Iron12 mg

Magnesium106 mg

Phosphorus369 mg

Zinc2.6 mg

Copper0.7 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A34 mcg

Vitamin E3.2 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)12 mg

Folate44 mcg

Choline40 mg

Caffeine0 mg

Water489 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 3. The excerpt below is the record exactly as published.

Tomato Cream Toast Melt two tablespoons butter, add two table- spoons flour, mixed with one-half teaspoon salt, and pour on gradually one and one-half cups stewed and strained tomatoes, to which has been added one-fourth teaspoon soda; then add one-half cup cream. Dip slices of toasted bread

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