Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
130
Calories
1g
Protein
12g
Fat
6g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- half ripe tomatoes
- one-fourth inch thick
- half butter
- salt
- pepper
Directions
1
Take half ripe tomatoes, slice one-fourth inch thick; dredge with flour, sprinkle with salt, pepper. Fry in half butter and half lard until tender. Make a sauce by pouring milk in the juice left, until it boils.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive