Baked Tomatoes

Name: Baked Tomatoes
Ingredients: 6 tomatoes; 1/2 cup chopped meat; 1/2 cup cooked rice; 1/2 cup meat broth; 1 tablespoon butter; Salt and pepper

From Cook book (Methodist church, Garland NC, 1950), 1950

Mrs. Coleman Carter.

Presented as published in 1950. 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

548Calories

58 gProtein

55 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories548 kcal

Protein58 g

Carbohydrates55 g

Fiber9 g

Sugars19 g

Total Fat22 g

Saturated Fat2.9 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat3.2 g

Cholesterol202 mg

Sodium998 mg

Potassium2394 mg

Calcium202 mg

Iron6.1 mg

Magnesium154 mg

Phosphorus676 mg

Zinc8.7 mg

Copper1.4 mg

Manganese1.4 mg

Vitamin D0.4 mcg

Vitamin C105 mg

Vitamin A305 mcg

Vitamin E4.2 mg

Vitamin K58 mcg

Vitamin B61.2 mg

Vitamin B1211 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)17 mg

Folate219 mcg

Choline138 mg

Caffeine0 mg

Water915 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 23. The excerpt below is the record exactly as published.

BAKED TOMATOES 6 tomatoes 1/2 cup chopped meat l/2 cup cooked rice 1/2 cup meat broth 1 tablespoon butter Salt and pepper

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