Stuffed Baked Tomatoes

Name: Stuffed Baked Tomatoes
Ingredients: 12 tomatoes; 1 small cabbage head; 1 medium sized onion; 1 cupful of sweet cream; bread crumbs; butter; pepper; sugar; salt

From The Fredericksburg home kitchen cook book, 1921

Very fine.

Presented as published in 1921. 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

842Calories

30 gProtein

183 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories842 kcal

Protein30 g

Carbohydrates183 g

Fiber41 g

Sugars44 g

Total Fat7.9 g

Saturated Fat1.3 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat3.3 g

Cholesterol0 mg

Sodium303 mg

Potassium7520 mg

Calcium709 mg

Iron13 mg

Magnesium435 mg

Phosphorus828 mg

Zinc4.9 mg

Copper2.2 mg

Manganese5.3 mg

Vitamin D0 mcg

Vitamin C730 mg

Vitamin A661 mcg

Vitamin E7.8 mg

Vitamin K114 mcg

Vitamin B62.7 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)13 mg

Folate847 mcg

Choline106 mg

Caffeine0 mg

Water2487 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 17. The excerpt below is the record exactly as published.

Stuffed Baked Tomatoes. 12 tomatoes; 1 small cabbage head; 1 medium sized onion ; 1 cupful of sweet cream ; bread crumbs, butter, pepper, sugar and salt

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