Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
662
Calories
15g
Protein
21g
Fat
102g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup cream
- two slices of bread in a deep dish
- a piece of butter the size of a walnut
- two large tomatoes in 1 coffee cup of water
- 1 coffee cup of water
- butter the size of a walnut
- salt
- pepper
Directions
1
Boil two large tomatoes in 1 coffee cup of water; season with salt and pepper to taste; when cooked add 1/2 cup cream and let come to a boil ; crumb two slices of bread in a deep dish and add a piece of butter the size of a walnut ; pour over the cooked toma- toes and serve when hot. Mrs. M. S. Ensworth.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive