Stuffed Baked Tomatoes
From Raleigh recipe book, 1925
Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 15. The excerpt below is the record exactly as published.
STUFFED BAKED TOMATOES Cut off stem end of tomatoes, scoop out with a spoon and stuff with stale bread crumbs, grated h,am and the tomato scooped out mixed to- 35 gether with mayonnaise dressing. Sprinkle the tops with bread crumbs and a little sugar, with a teaspoon of butter
Cook this with the app: pantry check, scaling, and the assistant.