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Baked Stuffed Tomatoes
From The Twin-city housewife, 1920
Serves 1
Recipe by Mrs. V. O. Thompson.
Presented as published in 1920. 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
453Calories
16 gProtein
83 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories453 kcal
Protein16 g
Carbohydrates83 g
Fiber6.6 g
Sugars10 g
Total Fat6 g
Saturated Fat1.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium800 mg
Potassium535 mg
Calcium217 mg
Iron5.8 mg
Magnesium62 mg
Phosphorus212 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A68 mcg
Vitamin E0.8 mg
Vitamin K79 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8 mg
Folate141 mcg
Choline24 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 34. The excerpt below is the record exactly as published.
Baked Stuffed Tomatoes Take rather large, regularly shaped tomatoes, cut a small slice from the blossom ends and remove the soft part. Mix this with stale bread crumbs, ,salt, pepper, butter, parsley and a little chopped onion
Cook this with the app: pantry check, scaling, and the assistant.