Tomato Fricassee
From 365 breakfast dishes, 1901
From 'Table Talk,' Philadelphia.
Presented as published in 1901. 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
441Calories
15 gProtein
74 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein15 g
Carbohydrates74 g
Fiber4.2 g
Sugars4.2 g
Total Fat20 g
Saturated Fat2.4 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.7 g
Cholesterol108 mg
Sodium574 mg
Potassium317 mg
Calcium147 mg
Iron4.7 mg
Magnesium35 mg
Phosphorus176 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.6 mcg
Vitamin C8.2 mg
Vitamin A120 mcg
Vitamin E0.7 mg
Vitamin K6.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.6 mg
Folate167 mcg
Choline130 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 39. The excerpt below is the record exactly as published.
Tomato Fricassee. Cook together, J^ a can of tomatoes, a tablespoonful of butter and a high seasoning of pepper and salt. When the tomatoes are 147 December^ very soft, add a pinch of baking soda. When the foam passes off, add 3 beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.