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Tomato Toast
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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
44Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein1.5 g
Carbohydrates11 g
Fiber1.7 g
Sugars6 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium376 mg
Potassium352 mg
Calcium58 mg
Iron2.3 mg
Magnesium20 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A15 mcg
Vitamin E1.4 mg
Vitamin K4.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate8.5 mcg
Choline18 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 41. 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 sugar to taste ; cut slices of bread thin, brown on both sides, butter and lay on a platter, and just as the bell rings for tea add a pint of good sweet cream
Cook this with the app: pantry check, scaling, and the assistant.