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Tomatoes Fried with Onions
From The Times cook book, no. 2, 1905
Serves 4
Serve hot as vegetables or cold with meats.
Presented as published in 1905. 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
211Calories
3 gProtein
51 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories211 kcal
Protein2.9 g
Carbohydrates51 g
Fiber4.1 g
Sugars43 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium603 mg
Calcium46 mg
Iron0.8 mg
Magnesium32 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A77 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate49 mcg
Choline19 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 157. The excerpt below is the record exactly as published.
OMATOES FRIED WITH ON- IONS. Mrs. T. R. Vaughan, 1055 Hobart boulevard, Dos Angeles. — Chop fine three good- sized onions, put in skillet and fry in plenty of butter until a golden brown, being careful not to burn; when done add six large to- matoes, skin removed and mashed, one-third cup vinegar, two-thirds cup sugar, salt and pepper
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