Baked Stuffed Tomatoes

Name: Baked Stuffed Tomatoes
Ingredients: large, uniform size ripe tomatoes; bread-crumbs; butter; salt; pepper; a little sugar; grated onion if liked

From Home dissertations, 1891

Presented as published in 1891. 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

86Calories

4 gProtein

19 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories86 kcal

Protein4.2 g

Carbohydrates19 g

Fiber5.8 g

Sugars13 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium24 mg

Potassium1138 mg

Calcium48 mg

Iron1.3 mg

Magnesium53 mg

Phosphorus115 mg

Zinc0.8 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C66 mg

Vitamin A202 mcg

Vitamin E2.6 mg

Vitamin K38 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.9 mg

Folate72 mcg

Choline32 mg

Caffeine0 mg

Water454 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 119. The excerpt below is the record exactly as published.

BAKED STUFFED TOMATOES. Choose large, uniform size ripe tomatoes, remove the stem, and with a sharp knife cut off a slice from the stem end ; take out the core, place the tomatoes in a baking-dish and fill the orifice with bread-crumbs seasoned with butter, salt, pepper, a little sugar, and VEGETABLES. 135 grated onion if liked

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