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Tomatoes Dressed Individually
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
483Calories
6 gProtein
26 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein5.8 g
Carbohydrates26 g
Fiber8.3 g
Sugars16 g
Total Fat42 g
Saturated Fat3.3 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol0 mg
Sodium32 mg
Potassium1504 mg
Calcium78 mg
Iron2 mg
Magnesium74 mg
Phosphorus154 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A259 mcg
Vitamin E17 mg
Vitamin K57 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate93 mcg
Choline42 mg
Caffeine0 mg
Water596 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 59. The excerpt below is the record exactly as published.
TOMATOES DRESSED INDIVIDUALLY. Take five tomatoes that are fully ripe, but firm and smooth, peel them, cut them in halves, and take out ' the pulp and seeds, being careful not to break the out- side. Make a French dressing of one tablespoonful of strung vinegar, three of salad oil, one-half tablespoon- ful of pepper
Cook this with the app: pantry check, scaling, and the assistant.