Baked Tomatoes
From The Gertrude Bobbitt Circle cook book, 1948
Submitted by Mrs. Will Eagle.
Presented as published in 1948. 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
22Calories
1 gProtein
5 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein1.1 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars3.2 g
Total Fat3.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium6.4 mg
Potassium285 mg
Calcium13 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 70. The excerpt below is the record exactly as published.
BAKED TOMATOES Select smooth, ripe tomatoes. Use a grapefruit knife to cut stem end and hollow out seeds and pulp, being careful not to cut through the skin. Cut the pulp fine adding seeds and cut up an onion very fine to this add salt, pepper and small amount of sugar. Grate bread crumbs. (Use cold buttered toaet if any left over). Fill to- matoes with a layer of crumbs and then the above mixture, alter- nately until all used. Place about 1 teaspoon margarine or butter in each tomato as you fill it.
Cook this with the app: pantry check, scaling, and the assistant.