Italian Stuffed Tomatoes

Name: Italian Stuffed Tomatoes
Ingredients: Fry i large onion in butter; a piece of beef-marrow; i sprigs of chopped parsley; salt; pepper; add a beaten egg; a pinch of nutm^; mix with bread-crumt^

From 365 foreign dishes, 1908

Presented as published in 1908. 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

559Calories

22 gProtein

92 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories559 kcal

Protein22 g

Carbohydrates92 g

Fiber7.5 g

Sugars13 g

Total Fat11 g

Saturated Fat2.9 g

Monounsaturated Fat3 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol186 mg

Sodium869 mg

Potassium511 mg

Calcium263 mg

Iron6.5 mg

Magnesium68 mg

Phosphorus322 mg

Zinc2.5 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D1 mcg

Vitamin C14 mg

Vitamin A88 mcg

Vitamin E0.7 mg

Vitamin K41 mcg

Vitamin B60.4 mg

Vitamin B120.8 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.4 mg

Folate171 mcg

Choline172 mg

Caffeine0 mg

Water181 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 15. The excerpt below is the record exactly as published.

Italian Stuffed Tomatoes. Cut tomatoes in halves; take out some of ' the pulp. Fry i large onion in butter, add the tomato pulp, a piece of beef-marrow, i sprigs of chopped parsley, salt and pepper. Remove from the fire; add a beaten egg and mix with bread-crumt^ and a pinch of nutm^

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