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Tomatoes with Cream Sauce (Tomates a la Creme)
From Cookery for every household, 1914
Serves 1
Sufficient for 3 or 4 persons.
Presented as published in 1914. 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
503Calories
7 gProtein
16 gCarbs
46 gFat
Full nutrition (31 nutrients)
Calories503 kcal
Protein7.2 g
Carbohydrates16 g
Sugars5.9 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol135 mg
Sodium71 mg
Potassium307 mg
Calcium223 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus198 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline22 mg
Water176 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 263. The excerpt below is the record exactly as published.
Tomatoes with Cream Sauce (Tomates a la Creme) y 3 or 4 firm tomatoes. Salt, pepper. A little butter. Croutons of bread. | gill cream. 1 gill milk. 1 table-sp. flour
Cook this with the app: pantry check, scaling, and the assistant.