Baked Stuffed Tomatoes

Name: Baked Stuffed Tomatoes
Ingredients: Select firm, round tomatoes; one tablespoon of buttered cracker crumbs; season highly with salt; season highly with pepper; a few drops of onion juice

From Cookery 1 experiments and recipes, 1912

Remove carefully to a hot serving dish.

Presented as published in 1912. 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

150Calories

5 gProtein

36 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories150 kcal

Protein4.9 g

Carbohydrates36 g

Fiber9.1 g

Sugars6.5 g

Total Fat1.1 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium12 mg

Potassium560 mg

Calcium147 mg

Iron3.1 mg

Magnesium59 mg

Phosphorus90 mg

Zinc0.6 mg

Copper0.4 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K42 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate43 mcg

Choline13 mg

Caffeine0 mg

Water137 g

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 0. The excerpt below is the record exactly as published.

Baked Stuffed Tomatoes Select firm, round tomatoes, wipe and remove a section from the stem end. Take out the pulp with a teaspoon, being- careful not to break the tomato. Drain the pulp from super- fluous juice, add one tablespoon of buttered cracker crumbs, season highly with salt, pepper and a few drops of onion juice

Cook this with the app: pantry check, scaling, and the assistant.