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Tomato Savory
From The Cook County cook book, 1912
Serves 1
A fresh and flavorful dish.
Presented as published in 1912. 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
377Calories
15 gProtein
59 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein15 g
Carbohydrates59 g
Fiber11 g
Sugars10 g
Total Fat12 g
Saturated Fat1.3 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol0 mg
Sodium10221 mg
Potassium659 mg
Calcium314 mg
Iron6.9 mg
Magnesium155 mg
Phosphorus321 mg
Zinc2.4 mg
Copper0.6 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A14 mcg
Vitamin E1.9 mg
Vitamin K43 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate47 mcg
Choline37 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 80. The excerpt below is the record exactly as published.
TOMATO SAVORY.— Cut rounds of bread the size of the tomatoes to be used and toast on 1 side; then ibutter the other side and arrange on each a slice of tomato, dredge with salt, pepper, and COOK COUNTY COOK BOOK 123 dry mustard, sprinkle with mushroom or walnut catsup
Cook this with the app: pantry check, scaling, and the assistant.