Stuffed Baked Tomatoes

Name: Stuffed Baked Tomatoes
Ingredients: 6 tomatoes; 2 level tablespoons sugar; 3 tablespoons grated cheese; 1 rounded tablespoon butter; 1 cup bread crumbs; 1 level teaspoon salt; 1 small onion, cut fine; ¼ teaspoon celery seed; Pepper to taste

From Quaker recipes, 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

811Calories

29 gProtein

148 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories811 kcal

Protein29 g

Carbohydrates148 g

Fiber16 g

Sugars57 g

Total Fat25 g

Saturated Fat5.1 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol51 mg

Sodium3567 mg

Potassium2192 mg

Calcium521 mg

Iron7.9 mg

Magnesium152 mg

Phosphorus545 mg

Zinc4.1 mg

Copper0.8 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C110 mg

Vitamin A354 mcg

Vitamin E4.1 mg

Vitamin K65 mcg

Vitamin B60.9 mg

Vitamin B120.7 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)12 mg

Folate253 mcg

Choline77 mg

Caffeine0 mg

Water829 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 61. The excerpt below is the record exactly as published.

STUFFED BAKED TOMATOES 6 tomatoes 2 level tablespoons sugar 3 tablespoons grated cheese 1 rounded tablespoon butter 1 cup bread crumbs (biscuit, 1 level teaspoon salt light bread, and very little 1 small onion, cut fine corn bread) 14 teaspoon celery seed Pepper to taste

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