Stuffed Tomatoes
From Physical culture cook book, 1901
Presented as published in 1901. 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
130Calories
6 gProtein
28 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories130 kcal
Protein6.3 g
Carbohydrates28 g
Fiber8.6 g
Sugars19 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium36 mg
Potassium1706 mg
Calcium72 mg
Iron1.9 mg
Magnesium79 mg
Phosphorus173 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A302 mcg
Vitamin E3.9 mg
Vitamin K57 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.3 mg
Folate108 mcg
Choline48 mg
Caffeine0 mg
Water680 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 17. The excerpt below is the record exactly as published.
Stuffed Tomatoes.— Take large, firm tomatoes ; cut a round place in top of each, scrape out all the soft part's ; mix with stale 60 THE PHYSICAL CULTURE COOK BOOK. bread crumbs, corn, onions, parsley, butter and salt
Cook this with the app: pantry check, scaling, and the assistant.