Stuffed Tomato

Name: Stuffed Tomato
Ingredients: 1 ripe tomato (med. size); # tsp. salt; 1 tsp. butter; Pepper; & c. stale bread crumbs; Onion juice

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

336Calories

11 gProtein

69 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories336 kcal

Protein11 g

Carbohydrates69 g

Fiber11 g

Sugars9.9 g

Total Fat7.5 g

Saturated Fat1.1 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol10 mg

Sodium1573 mg

Potassium658 mg

Calcium245 mg

Iron5.4 mg

Magnesium81 mg

Phosphorus173 mg

Zinc1.3 mg

Copper0.5 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K45 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate91 mcg

Choline20 mg

Caffeine0 mg

Water141 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 60. The excerpt below is the record exactly as published.

STUFFED TOMATO. 1 ripe tomato (med. size). # tsp. salt. 1 tsp. butter. Pepper. & c. stale bread crumbs. Onion juice

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