Stuffed Tomatoes
From Granite City cook book, 1900
Presented as published in 1900. 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
267Calories
3 gProtein
18 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein3.1 g
Carbohydrates18 g
Fiber6.4 g
Sugars0.2 g
Total Fat23 g
Saturated Fat14 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol58 mg
Sodium8.4 mg
Potassium342 mg
Calcium118 mg
Iron2.6 mg
Magnesium44 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A191 mcg
Vitamin E0.9 mg
Vitamin K43 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate9.1 mcg
Choline8.5 mg
Caffeine0 mg
Water7.7 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 24. The excerpt below is the record exactly as published.
salt to taste. This should make one half gallon of soup. 'MRS. W. E. MERR1TT. TURKEY BONE SOUP. With the bones of the turkey a nice soup can be made. Break the bones apart with stuffling adhering; put into a soup pot with two quarts of water, a tablespoon of salt, pod of red pep- per, three medium sized potatoes, two cnions sliced and fried Drown ^nd one quart of tomatoes. Boil several hours. Half hour before serving add a can of corn and a tablespoon of chopp- ed parsley. MRS. S. E. W I LBO URNE . om: yam soup. Boil lean soup bone three hours. Strain broth. Beat one egg light. Put egg in hot tureen and pour boiling stock over it beating all the time. /Season with salt and pepper and serve with a piece of toast on each plate. MRS. J. A. HESS, Sikeston, Mo. 71 TOMATOES. MOTHER'S BROILED TOMATOES. Select large firm tomatoes and do not peel. Slice 1-2 in. thick and broil upon a gridiron. A few minutes will suffice to cook them. Have ready some hot butter seasoned with pepper salt a little sugar and 1-2 teaspoonful of made mustard. As soon as the toma- toes are done, dip each piece in this mixture and lay upon a hot dish. Heat what remains of the seasoning to a boil, pour upon them and serve at once. MRS. GO R DEN, Charlottesville, Va. STUFFED TOMATOES. Several large ripe tomatoes. 1 box of canned turkey or equal quantities of cold meat minced fine. 2 tablespoons melted butter. Worcestershire sauce to taste, salt and pepper to taste. cracker crumbs to make a stiff dress- in
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