vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Toast
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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
87Calories
3 gProtein
19 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein3 g
Carbohydrates19 g
Fiber2.7 g
Sugars9.4 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium599 mg
Potassium537 mg
Calcium103 mg
Iron3.6 mg
Magnesium33 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A23 mcg
Vitamin E2.1 mg
Vitamin K6.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate13 mcg
Choline27 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 57. The excerpt below is the record exactly as published.
TOMATO TOAST. Run a quart of stewed ripe tomatoes through a colander, place in a porcelain stew-pan, season with butter, pepper and salt, and sfcgar to taste; cut slices of bread thin, brown on both sides, but- ter, and lay on a platter, and just before serving, add a pint of good sweet cream
Cook this with the app: pantry check, scaling, and the assistant.