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Tomato Toast
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
216Calories
8 gProtein
41 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories216 kcal
Protein8.3 g
Carbohydrates41 g
Fiber5 g
Sugars11 g
Total Fat2.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium301 mg
Potassium776 mg
Calcium156 mg
Iron2.8 mg
Magnesium49 mg
Phosphorus139 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A125 mcg
Vitamin E1.6 mg
Vitamin K24 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate45 mcg
Choline20 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 494. The excerpt below is the record exactly as published.
Tomato Toast. — A quart of stewed ripe tomatoes rubbed through a col- ander, seasoned with butter, pepper, and salt, and sugar to taste. Let them simmer a few minutes. Cut slices of bread thin, brown on both sides, butter, and lay on a platter, and just before serving add a pint of good, sweet cream
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