vegetarianpescatariansoy-freefish-freeshellfish-free
Tomato Savoury
From The "A1" cookery book, 1901
Serves 2
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
45Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein3.3 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.1 g
Total Fat5.1 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol98 mg
Sodium36 mg
Potassium40 mg
Calcium15 mg
Iron0.5 mg
Magnesium4.9 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 106. The excerpt below is the record exactly as published.
Tomato Savoury. — Some raw tomatoes, i hard-boiled egg, i teaspoonful capers or pickled walnuts, a little cayenne, i tea- spoonful of butter. Take some rounds of fried bread
Cook this with the app: pantry check, scaling, and the assistant.