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Tomato Toast
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
670Calories
24 gProtein
123 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein24 g
Carbohydrates123 g
Fiber7 g
Sugars16 g
Total Fat8.9 g
Saturated Fat2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat4.6 g
Omega-30.5 g
Cholesterol0 mg
Sodium1151 mg
Potassium565 mg
Calcium518 mg
Iron8.4 mg
Magnesium78 mg
Phosphorus300 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 318. The excerpt below is the record exactly as published.
Tomato Toast. — Toast 8 small slices of bread, butter them on one side, lay the toast on a hot dish with the buttered side up. Stew a can of tomatoes
Cook this with the app: pantry check, scaling, and the assistant.