Stuffed Baked Tomatoes

Name: Stuffed Baked Tomatoes
Ingredients: 6 large tomatoes; salt; pepper; 2 hard boiled eggs; bread crumbs; 1 tablespoon grated onion

From A lady of good taste, 1954

Presented as published in 1954. 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

339Calories

22 gProtein

46 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories339 kcal

Protein22 g

Carbohydrates46 g

Fiber15 g

Sugars20 g

Total Fat12 g

Saturated Fat3.7 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol372 mg

Sodium183 mg

Potassium2190 mg

Calcium241 mg

Iron6.1 mg

Magnesium135 mg

Phosphorus413 mg

Zinc2.8 mg

Copper0.8 mg

Manganese4.1 mg

Vitamin D2 mcg

Vitamin C99 mg

Vitamin A469 mcg

Vitamin E5.2 mg

Vitamin K98 mcg

Vitamin B60.8 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.6 mg

Folate161 mcg

Choline346 mg

Caffeine0 mg

Water768 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 20. The excerpt below is the record exactly as published.

tuffed Baked ‘Tomatoes 6 large tomatoes salt and pepper 2hard boiledeggs bread crumbs 1 tablespoon grated onion

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