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Tomatoes, Devilled

Name: Tomatoes, Devilled
Yield: 1 servings
Ingredients: large, firm tomatoes; three table-spoonfuls of oil; the same of vinegar; yolks of three raw eggs; a teaspoonful of sugar; half as much, each, of mustard; salt; a pinch of cayenne

From Harper's cook book encyclopædia, 1902

Serves 1

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

342Calories

23 gProtein

24 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories342 kcal

Protein23 g

Carbohydrates24 g

Fiber8.4 g

Sugars11 g

Total Fat19 g

Saturated Fat5.6 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat5.1 g

Omega-30.1 g

Cholesterol558 mg

Sodium257 mg

Potassium1006 mg

Calcium138 mg

Iron5 mg

Magnesium71 mg

Phosphorus404 mg

Zinc2.8 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D3 mcg

Vitamin C36 mg

Vitamin A812 mcg

Vitamin E9.7 mg

Vitamin K30 mcg

Vitamin B61 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3 mg

Folate116 mcg

Choline462 mg

Caffeine0 mg

Water277 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 491. The excerpt below is the record exactly as published.

Tomatoes, Devilled VEGETABLES Tomato Purge tomatoes — first cut and fried, or baked — with the mixture. Serve with boiled rice. Tomatoes, Devilled. — Peel and cut large, firm tomatoes crosswise into thick slices and broil. Lay them on a hot dish and pour over them a sauce made of three table-spoonfuls of oil and the same of vinegar, yolks of three raw eggs, beaten light, a teaspoonful of sugar and half as much, each, of mustard and salt, with a pinch of cayenne

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